Thai Red Chicken Curry
Community· not yet ratedA fragrant, creamy coconut curry with chicken, red curry paste and vegetables.
✓ Diabetic-Friendly✓ Gluten-Free⚠ Contains Meat
Ingredients
Dairy1
Coconut Milk400 mlmissing
Fish1
Fish Sauce1 tablespoonmissing
Fruits1
Lime1 piecemissing
Meats1
Chicken Breast600 gmissing
Oil1
Vegetable Oil1 tablespoonmissing
Spices & Herbs2
Thai Red Curry Paste3 tablespoonmissing
Red Pepper1 piecemissing
Vegetables1
Green Beans150 gmissing
Nutrition (per serving)
≈ Estimated480Calories
36gProtein
20gCarbs
28gFat
Instructions
1
Heat the oil in a pan and fry the curry paste for 1-2 minutes until fragrant.
2
Add the sliced chicken and stir to coat, cooking for 3-4 minutes.
3
Pour in the coconut milk and bring to a gentle simmer.
4
Add the sliced pepper and green beans and simmer for 8-10 minutes until the chicken is cooked and the vegetables are tender.
5
Season with the fish sauce and a squeeze of lime. Serve with jasmine rice and Thai basil.
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