Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp red curry paste (adjust for spice preference)
- 1 cup fresh basil leaves
- 2 cups mixed vegetables (bell peppers and carrots)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce (optional)
Instructions
- Chop vegetables and slice chicken into bite-sized pieces.
- In a large pot over medium heat, sauté onions in oil until translucent.
- Add chicken and red curry paste; stir until chicken is coated and browning.
- Pour in coconut milk; simmer until slightly thickened.
- Add vegetables; cook until tender yet crisp (5-7 minutes).
- Finish with lime juice and stir in fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 405
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg