Description
A comforting and flavorful Thai Coconut Chicken recipe that combines tender chicken, creamy coconut milk, and aromatic spices, perfect for any weeknight dinner.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- Fresh basil or cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat until shimmering. Add the minced garlic and sauté until fragrant.
- Increase the heat to medium-high and add the chicken pieces, cooking until golden brown.
- Stir in the red curry paste and cook for 1-2 minutes. Then, add the coconut milk, fish sauce, and brown sugar, bringing it to a gentle simmer.
- Add the sliced bell pepper and broccoli florets, cooking for an additional 4-5 minutes until the veggies are tender yet crisp.
- Serve hot, garnished with fresh basil or cilantro.
Notes
Ensure chicken is at room temperature for even cooking. Store leftovers in an airtight container for up to 3 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg