Creamy Thai Red Curry Chicken Bowls
A warm and vibrant dish featuring tender chicken, colorful veggies, and a luscious coconut curry sauce served over jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can coconut milk
- 2 tablespoons red curry paste
- 2 cups mixed vegetables (bell peppers, carrots, snap peas)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cups jasmine rice
- Fresh basil, for garnish
- Lime wedges, for serving
Instructions
- Cook the Jasmine Rice: Begin by preparing the jasmine rice according to package instructions.
- Sauté the Chicken: In a large skillet over medium heat, drizzle a little oil and add the diced chicken.
- Add the Red Curry Paste: Stir in red curry paste and let it cook for 1 minute.
- Pour in the Coconut Milk: Add coconut milk, fish sauce, and brown sugar, then stir to combine.
- Mix in the Vegetables: Add mixed vegetables and cook until tender.
- Serve and Garnish: Serve curry over rice, garnished with fresh basil and lime wedges.
Notes
For depth of flavor, marinate the chicken in fish sauce and curry paste before cooking. Customize vegetables as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg