Thai Red Curry Coconut Chicken
In the heart of Thai cuisine lies the delightful Thai Red Curry Coconut Chicken, a dish that tantalizes the taste buds with its perfect balance of flavors and spices. This mouthwatering recipe brings together the creaminess of coconut milk, the heat of red curry paste, and the succulence of tender chicken pieces.
- 2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 3-4 tbsp red curry paste
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 cup bamboo shoots, drained
- Fresh basil leaves for garnish
- In a large skillet or wok, heat vegetable oil over medium heat.
- Add red curry paste and sauté for a minute until fragrant.
- Add chicken pieces and cook until browned on all sides.
- Stir in coconut milk, fish sauce, and brown sugar. Simmer for 10 minutes.
- Add red bell pepper, onion, and bamboo shoots. Cook for an additional 5 minutes.
- Serve the Thai Red Curry Coconut Chicken over steamed rice, garnished with fresh basil leaves.
Preparation time: 15 minutes
Experience the explosion of Thai flavors in this Thai Red Curry Coconut Chicken. It’s creamy, spicy, and utterly delicious.
Nutritional information per serving: Calories: 380, Fat: 22g, Carbohydrates: 10g, Protein: 35g
Embark on a culinary journey to Thailand with this Thai Red Curry Coconut Chicken recipe. The rich, aromatic coconut milk combined with the vibrant red curry paste creates a symphony of flavors that will transport you straight to the bustling streets of Bangkok. Each bite is a dance of spiciness and creaminess, perfectly complemented by the tender chicken and crisp vegetables. Whether you’re a Thai food enthusiast or a newbie, this dish is sure to impress and satisfy your taste buds. Serve it over steamed rice and garnish with fresh basil leaves for a true Thai dining experience. Get ready to savor the exquisite taste of Thailand in the comfort of your own home.