Description
A flavorful and creamy coconut curry chicken dish that is easy to make and delicious.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1-inch piece fresh ginger, minced
- 1 can (13 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup low-sodium vegetable broth
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Mince garlic and ginger; cut chicken into bite-sized pieces.
- Sauté Aromatics: Heat oil in a skillet over medium heat. Add garlic and ginger; sauté for about 2 minutes until fragrant.
- Cook Chicken: Add chicken pieces; season with salt and pepper. Sauté until golden brown, approx. 5-6 minutes.
- Combine Ingredients: Stir in coconut milk, vegetable broth, and red curry paste; mix well.
- Simmer: Reduce heat to low and simmer uncovered for about 20 minutes until chicken is tender.
- Serve: Garnish with chopped cilantro and serve over rice or vegetables.
Notes
- This dish pairs well with steamed rice or fresh vegetables for a complete meal.
- Adjust the level of red curry paste to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg