Description
A delicious Thai dish with a rich, creamy sauce and vibrant flavors, perfect for a weeknight dinner.
Ingredients
Scale
- 1½ tablespoons vegetable oil
- 1 red (orange, or yellow) bell pepper, sliced
- 1 small bunch scallions, sliced diagonally into 1-inch pieces
- 3 cloves garlic, minced
- 1 14-oz can unsweetened coconut milk
- 2½ tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons packed dark brown sugar
- 1¼ pounds chicken breast or tenderloins, thinly sliced
- 1 tablespoon lime juice
- ¼ cup fresh chopped cilantro
- â…“ cup dry roasted peanuts, finely chopped
Instructions
- Heat the oil in a large nonstick pan over medium-low heat.
- Add the sliced bell pepper and cook, stirring frequently, until softened, about 3 to 4 minutes.
- Add the scallions and cook until softened, about 1 to 2 minutes.
- Add the minced garlic and cook, stirring constantly, for about 30 seconds.
- Pour in the coconut milk, followed by the curry paste, fish sauce, and brown sugar. Whisk everything together.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook uncovered for about 2 minutes until the sauce thickens slightly.
- Add the chicken and simmer uncovered, stirring occasionally, until cooked through, about 5 to 8 minutes.
- Stir in the lime juice, cilantro, and peanuts. Adjust seasoning with more lime juice if needed.
Notes
Use fresh ingredients for best flavor and consider adding extra vegetables for nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg