Description
A delicious and comforting dish combining tender chicken, creamy coconut milk, and colorful vegetables, seasoned with aromatic spices.
Ingredients
Scale
- 1 lb boneless chicken thighs or breasts
- 1 tbsp oil (coconut or neutral)
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce or soy sauce
- 1 tsp brown sugar
- 1 cup broccoli florets
- 1 cup green beans
- 2 cups cooked jasmine rice
- Fresh cilantro (for garnish)
Instructions
- In a large skillet, heat the oil over medium heat. Add the chicken and brown it on both sides. Remove it from the pan and set aside.
- In the same pan, add the onions and garlic. Cook until they are soft and fragrant.
- Stir in the red curry paste and mix well.
- Pour in the coconut milk, fish sauce (or soy sauce), and brown sugar. Stir everything together and bring it to a simmer.
- Return the browned chicken to the pan. Add the broccoli and green beans, then let it simmer for 10–12 minutes until the chicken is cooked through and the veggies are tender. The sauce should thicken slightly.
- Serve the curry over the cooked jasmine rice and garnish with fresh cilantro.
Notes
Make sure not to overcook the chicken; it should be juicy and tender. Feel free to customize the vegetables based on what you have.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: coconut curry, chicken curry, easy dinner recipe, Southeast Asian cuisine, curry with rice