Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 2 cups mixed fresh vegetables (bell peppers, broccoli, zucchini)
- 2 stalks lemongrass, halved
- 1 cup fresh basil leaves
- 2 tbsp fish sauce
- Juice of 1 lime
Instructions
- Heat oil in a large pot over medium heat. Add chicken pieces and sauté until golden brown, about 6-8 minutes.
- Stir in red curry paste, minced garlic, and grated ginger; cook until fragrant.
- Gradually add coconut milk while stirring until well combined.
- Incorporate chopped vegetables and lemongrass; simmer for approximately 15 minutes until tender yet crisp.
- Season with fish sauce and lime juice to taste; stir well before serving.
- Discard lemongrass if desired and toss in fresh basil just before plating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg