Thai Red Curry Chicken with Coconut Rice and Stir-Fried Vegetables
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Ben Bjurstrom
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This Thai Red Curry Chicken is full of bold flavors and aromatic spices. Tender chicken breast cooked in a rich and creamy coconut curry sauce, served with fragrant coconut rice and a medley of stir-fried vegetables.
Meat, Eggs, & Dairy
- 2 pounds boneless skinless chicken breast
Fresh Produce & Herbs
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 cup snap pea
- 1 cup sliced carrot
- 1 whole lime
Pantry Items
- 1 can coconut milk
- 1 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 4 cups cooked white rice
Seasonings & Spices
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
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