Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 pounds (907 grams)
- Coconut milk: 1 can (13.5 ounces or 400 ml)
- Red curry paste: 2 tablespoons (30 ml)
- Brown sugar: 2 tablespoons (30 ml)
- Fish sauce: 2 tablespoons (30 ml)
- Lime juice: 2 tablespoons (30 ml)
- Green bell pepper, diced: 1 (150 grams)
- Red bell pepper, diced: 1 (150 grams)
- Onion, chopped: 1 medium (120 grams)
- Garlic, minced: 2 cloves (6 grams)
- Ginger, minced: 1 tablespoon (15 grams)
- Cilantro, chopped: 1/2 cup (12 grams)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Cut the chicken breasts into bite-sized pieces.
- In a large skillet or wok, heat 1 tablespoon of oil over medium heat.
- Add the chicken and cook until browned on all sides.
- Add the red curry paste and cook for 1-2 minutes, stirring constantly.
- Pour in the coconut milk, brown sugar, fish sauce, and lime juice. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
- Add the green bell pepper, red bell pepper, onion, garlic, and ginger and cook for another 5-10 minutes, or until the vegetables are tender.
- Stir in the cilantro and serve with jasmine rice or roti.
Nutritional Information:
Per serving (1 cup):
- Calories: 400
- Fat: 15 grams
- Carbohydrates: 40 grams
- Protein: 30 grams
Dish Characteristics:
- Creamy and flavorful coconut sauce
- Tender and succulent chicken
- Vibrant and colorful vegetables
- Aromatic and flavorful blend of spices
- Perfect for a weeknight meal or special occasion
User Comments:
- "This dish is absolutely delicious! The coconut sauce is perfectly balanced with the curry paste and the chicken is cooked to perfection."
- "I love that this recipe uses easily accessible ingredients from my local supermarket."
- "This dish was a huge hit with my family. It's a great way to introduce them to Thai flavors without being too spicy."
Special Precautions and Tips:
- Adjust the amount of curry paste to taste. For a milder dish, use 1 tablespoon of curry paste.
- If you can't find red bell pepper, substitute with any other bell pepper variety.
- Serve with jasmine rice or roti for an authentic Thai experience.
