Description
A deliciously spicy red curry chicken stir-fry with assorted vegetables.
Ingredients
Scale
- 1 lb chicken breast (sliced)
- 1 cup bell pepper (sliced)
- 1 cup zucchini (sliced)
- 1 cup carrot (sliced)
- 1 cup broccoli florets
- 2 tbsp red curry paste
- 1 can coconut milk (full fat)
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp fresh basil (chopped)
- 1 tbsp lime juice
Instructions
- In a large skillet, heat a little oil over medium heat. Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes.
- Add the bell pepper, zucchini, carrot, and broccoli to the skillet. Stir-fry for about 5 minutes until the vegetables are tender.
- Stir in the red curry paste and cook for another minute until fragrant.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
- Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.
- Remove from heat and stir in the lime juice and fresh basil. Serve hot over rice or noodles.
Notes
- For a vegetarian option, substitute chicken with tofu.
- Adjust the amount of red curry paste based on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg