Description
Embark on a culinary adventure with our Spicy Coconut Basil Chicken Curry! This vibrant dish combines tender chicken and fresh garden vegetables simmered in rich coconut milk and aromatic spices. Perfect for weeknight dinners or lively gatherings, this curry is sure to impress your guests and satisfy your taste buds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (14 oz) full-fat coconut milk
- 1 cup fresh Thai basil leaves
- 1 cup bell peppers (mixed red and yellow), sliced
- 1 medium zucchini, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp red curry paste (adjust for spice preference)
- Juice of 1 lime
- 1 cup low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Cut chicken into bite-sized pieces and slice bell peppers and zucchini.
- In a large pot over medium heat, sauté minced garlic and ginger in oil for 1-2 minutes until fragrant.
- Add chicken pieces; season with salt and pepper. Cook until golden brown on all sides (5-7 minutes).
- Stir in red curry paste until chicken is fully coated (about 1 minute).
- Slowly add coconut milk and vegetable broth; bring to a gentle simmer.
- Add bell peppers and zucchini; cook for another 5-10 minutes until vegetables are tender.
- Stir in chopped basil right before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 405
- Sugar: 4g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg