Description
A delicious and creamy Thai red curry chicken dish made with fresh ingredients.
Ingredients
Scale
- 1 lb chicken breast or thighs, chopped
- 1 can (13 oz) full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 cup fresh spinach
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon coconut or vegetable oil
- Salt and pepper, to taste
Instructions
- Chop all vegetables and chicken. Mince garlic and ginger.
- Heat oil in a large skillet over medium heat.
- Add garlic, ginger, and onion. Sauté for 2–3 minutes.
- Stir in curry paste and cook for 1 minute.
- Add chicken and cook until no longer pink on the outside, about 5–6 minutes.
- Pour in coconut milk and bring to a simmer.
- Add bell peppers and simmer for 5–7 minutes until tender.
- Stir in spinach and cook until wilted.
- Add fish sauce and lime juice. Adjust seasoning.
- Serve hot over rice or noodles. Garnish if desired.
Notes
- For a vegetarian version, substitute chicken with tofu.
- Serve with jasmine rice for the best flavor pairing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg