Thai Red Curry Chicken Recipe

Introduction

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tbsp red curry paste
• 1 can of coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent.
2. Add the chicken to the skillet, and cook until browned on all sides.
3. Add the red and green bell peppers to the skillet, and cook for a few minutes until they are soft.
4. Add the red curry paste to the skillet, and stir well to coat the chicken and vegetables.
5. Pour the coconut milk into the skillet, and stir well to combine with the curry paste.
6. Add the fish sauce and brown sugar to the skillet, and stir well to combine.
7. Bring the curry to a simmer, and let it cook for about 10 minutes or until the chicken is cooked through.
8. Add the lime juice and cilantro to the skillet, and stir well to combine.
9. Serve the curry over rice, and enjoy!

Nutrition

• Calories: 345
• Total Fat: 20g
• Saturated Fat: 13g
• Cholesterol: 55mg
• Sodium: 460mg
• Total Carbohydrates: 17g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 23g

Conclusion