Description
A creamy and flavorful Thai chicken curry with coconut milk, perfect for family dinners or gatherings.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp olive oil
- Fresh basil or cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
- Add chicken and cook until no longer pink.
- Stir in red curry paste and cook for another minute.
- Pour in coconut milk, soy sauce, and fish sauce. Stir well to combine.
- Add bell pepper and broccoli, and simmer for about 10-15 minutes until vegetables are tender.
- Add lime juice before serving.
- Garnish with fresh basil or cilantro and serve hot with rice.
Notes
Adjust the red curry paste according to your heat preference. Fresh vegetables enhance taste and nutrition.
