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 1 tablespoon olive oil over medium-high heat. Add ½ yellow onion, minced, to the pan. Sauté the onion until it just begins to turn translucent, about 3-4 minutes.
- Add 1 pound chicken breasts, and 1 red bell pepper, sliced, to the pan. Sauté until the chicken is just seared on all sides, another 3-4 minutes.
- To the skillet, add 1 can coconut milk, 4-6 tablespoons red curry paste (start with 4 tablespoons and add more to taste), 2 tablespoons fish sauce, 2 tablespoons lime juice, and 2 teaspoons fresh gingerWhisk well and bring the sauce to a low boil.
- Reduce the heat to medium-low, and add 1 cup green peas, ¼ cup Thai basil, and salt and pepper to taste. 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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