Spicy Thai Red Curry Chicken
Picture this: a chilly evening, a warm, inviting kitchen, and the aromatic promise of Spicy Thai Red Curry Chicken wafting through the air. This delightful dish is a harmonious blend of fiery Thai spices and tender chicken that will transport your taste buds straight to the bustling streets of Bangkok.
- 2 lbs boneless, skinless chicken thighs
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 red bell pepper, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup fresh basil leaves
- Salt and pepper to taste
- Heat the vegetable oil in a large pan over medium heat.
- Add the garlic and onion, sauté until fragrant and translucent.
- Add the red curry paste and stir-fry for 2-3 minutes.
- Add the chicken and cook until no longer pink.
- Pour in the coconut milk and stir well.
- Season with fish sauce, brown sugar, salt, and pepper.
- Add the red bell pepper and simmer for 10-15 minutes.
- Stir in the fresh basil leaves just before serving.
- Serve hot over steamed jasmine rice.
Prep Time: 15 minutes
Yield: 4 servings
Spicy Thai Red Curry Chicken is a quick and easy one-pan dish that’s perfect for weeknight dinners. The creamy coconut milk balances the bold flavors of red curry paste, creating a spicy and aromatic sauce that coats tender pieces of chicken. With the addition of colorful bell peppers and fragrant basil leaves, this dish is as visually appealing as it is delicious. It’s a Thai restaurant favorite you can easily make at home!
Nutritional Information (per serving):
- Calories: 380
- Protein: 28g
- Fat: 22g
- Carbohydrates: 20g
- Fiber: 3g
Picture yourself savoring each bite of this Spicy Thai Red Curry Chicken, letting the rich flavors dance on your palate. Whether you’re a spice enthusiast or just craving a comforting meal, this dish is sure to satisfy your cravings. So, gather your ingredients and embark on a culinary journey to Thailand right in your own kitchen!