Ingredients
Scale
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 cup fresh basil leaves
- 1 lime, juiced
Instructions
- Heat oil in a large pan over medium heat.
- Add onion, garlic, and ginger. Sauté for 2 minutes.
- Add chicken and cook until no longer pink.
- Stir in curry paste and cook for 1 minute.
- Pour in coconut milk, fish sauce, and brown sugar. Simmer for 10 minutes.
- Add bell pepper and cook for 3 minutes.
- Turn off heat and stir in basil and lime juice.
- Serve hot with rice.
Notes
- Adjust curry paste for preferred spiciness.
- Use full-fat coconut milk for creamier texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg