Description
A cozy, flavorful Thai curry made with coconut milk, chicken, and fresh vegetables.
Ingredients
Scale
1 lb chicken breast, cubed
1 can coconut milk (14 oz)
2 tbsp red curry paste
1 tbsp fish sauce
1 tsp brown sugar
1 red bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
1 cup baby spinach
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp ginger, grated
Olive oil, cilantro, lime wedges
Instructions
Heat oil, cook chicken, garlic, and ginger until fragrant.
Stir in curry paste, then coconut milk.
Add fish sauce, sugar, onion, and vegetables.
Simmer 10–15 minutes until chicken is cooked and vegetables are tender.
Garnish with cilantro and lime.
Notes
Adjust spice level with more/less curry paste.
Add carrots or green beans for variety.
Store up to 3 days in fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal
- Carbohydrates: 18 g
- Fiber: 3g
- Protein: 18g