Ingredients
4
4 servings
- •1 tablespoon red curry paste, or more to taste
- •2 (14 ounce) cans coconut milk
- •4 skinless, boneless chicken breasts, cubed
- •2 tablespoons fish sauce
- •2 teaspoons brown sugar
- •1 tablespoon Thai seasoning (Optional)
- •1 clove garlic, crushed
- •1 red bell pepper, thinly sliced (Optional)
- •1 stalk lemongrass, bottom third only, peeled and minced
- •¼ cup Thai basil leaves, torn into bite-size pieces
Instructions
- Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.
Nutritional Facts
Per 4 servings
- Calories: 537
- Carbohydrate: 14g
- Fat: 47g
- Fiber: 3g
- Protein: 28g
- Sugar: 4g
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