Thai Curry Chicken Recipe

Introduction

Ingredients

• 2 lbs chicken breast, cut into small pieces
• 1 can of coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp lemongrass, minced
• 2 kaffir lime leaves, shredded
• 1 handful of fresh basil leaves, chopped

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the red curry paste, garlic, ginger, and lemongrass to the pot and sauté for 1-2 minutes.
3. Add the chicken to the pot and cook until it is browned on all sides.
4. Add the sliced onions and bell peppers to the pot and sauté for 3-4 minutes.
5. Add the coconut milk, fish sauce, sugar, and kaffir lime leaves to the pot and stir well.
6. Bring the mixture to a boil, reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through.
7. Add the chopped basil leaves to the pot and stir well.
8. Remove the pot from the heat and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 25g
• Fat: 20g
• Carbohydrates: 18g
• Fiber: 4g
• Sugar: 10g

Customizations

• If you prefer a milder curry, use less red curry paste.
• If you want to add more vegetables, try adding some broccoli or carrots.
• If you want to make this dish vegetarian or vegan, use tofu instead of chicken and vegetable broth instead of chicken broth.
• If you want to make this dish gluten-free, make sure to use gluten-free fish sauce and curry paste.

Conclusion