Red Curry
Mouthwatering Red Curry is an explosion of flavors that you're going to love! A combination of tender chicken, colorful red bell peppers, and aromatic Thai basil come together in a creamy coconut milk and curry paste sauce, for an incredibly delicious meal.
Servings: 6 People
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, minced
- 1 pound chicken breasts, cut into 1 inch cubes
- 1 red bell pepper, sliced
- 1 can coconut milk, 13.5 ounces
- 4-6 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons fresh ginger
- 1 cup green peas, canned or frozen
- ¼ cup Thai basil, chopped
- Salt and pepper to taste
- Rice for serving
Instructions
- In a large heavy bottom skillet, heat the olive oil up over medium high heat and add the onion to the pan. Sauté the onion until it just begins to turn translucent, about 3-4 minutes.
- Add the chicken and red bell pepper to the pan and sauté until the chicken is just seared on all sides, another 3-4 minutes.
- To the skillet add the coconut milk, red curry paste (start with 4 tablespoons and add more to taste), fish sauce, lime juice, and ginger, whisk well and bring the sauce to a low boil.
- Reduce the heat to medium low, add the green peas, thai basil, and salt and pepper. Cook until the chicken is cooked through and the sauce has reduced to the desired thickness.
- Remove the curry from heat and serve over rice with Naan bread
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 11g | Protein: 20g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 572mg | Potassium: 598mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2460IU | Vitamin C: 41mg | Calcium: 43mg | Iron: 2mg
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