Creamy Coconut Thai Curry with Chicken and Bell Peppers
Indulge in the rich and flavorful blend of tender chicken breast, vibrant bell peppers, and aromatic Thai spices, all simmering in a creamy coconut milk sauce. This deliciously satisfying dish pairs perfectly with steamed jasmine rice for a delightful Thai-inspired meal.
ingredients
- 1 lb chicken breast, boneless and skinless
- 2 bell peppers (any color), thinly sliced
- 1 can (14 oz) coconut milk
- 3 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 1 tbsp vegetable oil
- 1 tbsp brown sugar
- 1 lime, juiced
- 4-5 fresh basil leaves, chopped
- Salt and pepper to taste
steps
- 1.
Heat the vegetable oil in a large skillet over medium heat.
- 2.
Season the chicken breast with salt and pepper, then cook until browned and cooked through. Remove from the skillet and set aside.
- 3.
In the same skillet, add the bell peppers and sauté until slightly softened.
- 4.
Stir in the red curry paste and cook for 1-2 minutes until fragrant.
- 5.
Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine.
- 6.
Add the cooked chicken breast back to the skillet and simmer for 5-7 minutes to allow the flavors to meld.
- 7.
Squeeze in the lime juice and stir in the chopped basil leaves.
- 8.
Adjust the seasoning if needed with salt and pepper.
- 9.
Serve the creamy coconut Thai curry over steamed jasmine rice.
