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Thai Red Curry Chicken Bowl

A quick and satisfying meal featuring vibrant flavors of Thai cuisine with creamy coconut milk, aromatic spices, and fresh vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced Can substitute with tofu or chickpeas for a vegetarian option.
  • 1 can coconut milk Adds creaminess to the dish.
  • 2 tablespoons red curry paste Adjust to taste for spice level.
  • 1 tablespoon lemongrass, minced
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 piece bell pepper, sliced
  • 1 cup broccoli florets Can substitute with other seasonal vegetables.
  • Salt to taste
  • Jasmine rice or noodles for serving To soak up the curry sauce.

Method
 

Cooking
  1. In a large skillet, heat a bit of oil over medium heat.
  2. Add minced garlic, ginger, and lemongrass, and sauté for 1-2 minutes until fragrant.
  3. Add the sliced chicken and cook until browned.
  4. Stir in red curry paste and cook for another minute.
  5. Pour in the coconut milk and bring to a simmer.
  6. Add sliced bell pepper and broccoli. Cook for about 5-7 minutes, until vegetables are tender and chicken is cooked through.
  7. Season with salt to taste.
Serving
  1. Serve hot over jasmine rice or noodles, garnished with fresh herbs like cilantro or basil, and a side of lime wedges if desired.

Notes

Adjust the amount of red curry paste according to your taste. Add more vegetables for enhanced nutrition and color. Store leftovers in an airtight container in the fridge for 3-4 days.