Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red or green curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1/4 cup fresh basil or cilantro, chopped
- 1 cup low-sodium chicken broth
- 2 tbsp lime juice
Instructions
- Chop vegetables and slice chicken into bite-sized pieces.
- Heat oil in a large skillet over medium heat; sauté minced garlic and ginger until fragrant (about 1 minute).
- Add chicken and curry paste; cook until browned on all sides (5-7 minutes).
- Stir in coconut milk and chicken broth; bring to a gentle simmer.
- Add vegetables; simmer for 10 minutes until tender yet crisp.
- Finish with lime juice and fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg