Name: Thai Coconut Curry Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 ½ cups uncooked jasmine rice; 2 ¼ cups water; 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; ½ tsp kosher salt; ¼ tsp ground black pepper; 1 tbsp vegetable oil; 1 small yellow onion, thinly sliced; 1 medium red bell pepper, thinly sliced; 1 medium yellow bell pepper, thinly sliced; 2 cloves garlic, minced; 1 tbsp peeled and minced fresh ginger; 1 tbsp Thai red curry paste; 1 can (13.5 to 14 oz) full-fat unsweetened coconut milk; 1 tbsp fish sauce; 1 tbsp low-sodium soy sauce; 1 tbsp packed light brown sugar; 1 tbsp fresh lime juice; ¼ cup loosely packed fresh basil leaves or cilantro leaves, torn if large; 1 medium lime, cut into 4 wedges

Description

A comforting one-pan dish featuring tender chicken, colorful bell peppers, and a savory coconut curry sauce.

Ingredients

Scale

1 ½ cups uncooked jasmine rice
2 ¼ cups water
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp kosher salt
¼ tsp ground black pepper
1 tbsp vegetable oil
1 small yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
2 cloves garlic, minced
1 tbsp peeled and minced fresh ginger
1 tbsp Thai red curry paste
1 can (13.5 to 14 oz) full-fat unsweetened coconut milk
1 tbsp fish sauce
1 tbsp low-sodium soy sauce
1 tbsp packed light brown sugar
1 tbsp fresh lime juice
¼ cup loosely packed fresh basil leaves or cilantro leaves, torn if large
1 medium lime, cut into 4 wedges

Instructions

Cook the jasmine rice. Rinse rice under cool water, then combine with 2 ¼ cups water in a saucepan, bring to boil, cover, reduce heat and cook for 12 minutes. Let stand covered for 5 minutes.
Season the chicken with kosher salt and black pepper.
Brown the chicken in heated oil over medium-high heat for 5 to 7 minutes, then transfer to a plate.
Cook the vegetables in the same skillet for 3 to 4 minutes until softened.
Add garlic and ginger, cooking for 30 seconds, then stir in red curry paste.
Pour in coconut milk and add fish sauce, soy sauce, and brown sugar. Simmer gently.
Finish cooking the chicken in the sauce for 5 to 7 minutes until fully cooked and coated.
Brighten the dish with lime juice before serving over rice, garnished with basil or cilantro and lime wedges.

Notes

Use full-fat coconut milk for richness. Adjust curry paste to taste for spiciness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 700
Sugar: 8g
Sodium: 900mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 78g
Fiber: 3g
Protein: 37g
Cholesterol: 100mg

Keywords: curry, chicken, Thai, coconut milk, quick meal