Red Chicken Coconut Curry
- π 1 eggplant
- πΆοΈ 1 red bell pepper
- π§ 1 medium onion
- π§ 2 cloves garlic, minced
- π« 1 tablespoon fresh ginger or paste
- πΏ 1/2 pound green beans
- π 2 chicken breasts
- π« 3 tablespoons olive oil
- πΆοΈ 3 to 4 tablespoons red curry paste
- π₯₯ 1 can coconut milk (14oz)
- π¬ 1 tablespoon brown sugar
- π₯’ 1 tablespoon soy sauce
- π 1 tablespoon fish sauce
- π A handful of Thai basil
This Red Chicken Coconut Curry is a delightful and aromatic dish, perfect for busy days when you want something quick yet full of flavor. The curry is versatile, allowing you to use a variety of vegetables like zucchini, mushrooms, or carrots. The rich flavors come alive with red curry paste and coconut milk, making it a repeat favorite. Whether served with steamed rice or enjoyed on its own, this curry is both a comforting and satisfying meal.
This Red Chicken Coconut Curry is a flavorful, aromatic dish that's perfect for busy days. Whether you're a spice enthusiast or just looking for a quick weeknight meal, this curry comes together with minimal effort and maximum taste. With a rich coconut base and customizable veggies, itβs sure to become a household favorite!
Ingredients
π 1 eggplant
πΆοΈ 1 red bell pepper (any color will do)
π§ 1 medium onion or half a large one
π§ 2 cloves garlic
π« 1 tablespoon fresh ginger or paste
π 1/2 pound green beans
π 2 chicken breasts
π« 3 tablespoons olive oil
πΆοΈ 3 to 4 tablespoons red curry paste (depending on preference)
π₯₯ 1 14oz can coconut milk
π¬ 1 tablespoon brown sugar
π₯ 1 tablespoon soy sauce
π 1 tablespoon fish sauce
πΏ A handful of Thai basil
Instructions
1- Prep the Ingredients:
Begin by cutting the veggies into desired sizes.
Mince the garlic and ginger.
Slice the chicken into thin, bite-size pieces.
2- SautΓ© the Aromatics:
Preheat a large pan over high heat and add olive oil.
Once the oil is hot, add the onion, garlic, and ginger.
SautΓ© for about one minute until fragrant.
3- Cook the Curry Paste:
Add the red curry paste to the pan and stir well.
Cook the paste for about 3 to 4 minutes to release its flavors.
4- Cook the Chicken:
- Add the chicken to the pan, mix well, and cook for about 5 minutes until the chicken is browned.
5- Add Veggies and Sauces:
Incorporate the eggplant, bell pepper, and green beans into the mixture.
Pour in the coconut milk, then add the brown sugar, soy sauce, and fish sauce.
Mix everything together thoroughly.
6- Simmer:
- Cover the pan and let it simmer on medium-high heat for about 15 minutes, allowing the flavors to meld together.
7- Finish with Basil:
Once cooking is complete, toss in a handful of Thai basil.
Stir well and serve over white rice.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: Approximately 450 per serving
Nutrition per Serving: Proteins: 30g, Fats: 25g, Carbohydrates: 20g
Equipment: Large pan, stirring spoon, knife, cutting board
Cooking Tips
Feel free to substitute the veggies with what you have on hand, like zucchini or mushrooms.
Adjust the curry paste to suit your desired spice level.
#easyrecipe #tasty #chicken #redcurry #quickmeals #flavorful
Quick & Flavorful Red Chicken Coconut Curry
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