Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red or green curry paste
- 2 cups fresh mixed vegetables (e.g., bell peppers, broccoli)
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- Juice of 1 lime
- 1 tbsp fish sauce
- 1 tbsp sugar
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In a large skillet over medium heat, add olive oil. Sauté minced garlic and grated ginger until fragrant (about 30 seconds).
- Stir in the curry paste for about one minute until bubbly.
- Slowly whisk in coconut milk, scraping any bits from the bottom of the skillet. Simmer gently for 5 minutes.
- Add seasoned chicken pieces and chopped vegetables; stir to coat with sauce. Simmer for another 10-15 minutes until the chicken is cooked through.
- Just before serving, squeeze lime juice over the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 19g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg