Ingredients and Weight:
- Chicken breast fillets: 500 grams (about 1 pound)
- Red curry paste: 3-4 tablespoons
- Canned coconut milk: 1 can (about 200 ml)
- Red bell peppers: 2, sliced
- Basil leaves: a handful
- Jasmine rice: 2 cups, cooked
- Fish sauce: 1 teaspoon
- Sugar: 1 tablespoon (or as needed to balance the taste)
- Salt: to taste (optional)
- Vegetable oil: for cooking chicken
Preparation Time:
- Preparation: 15 minutes
- Cooking: 45 minutes
- Total: 60 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Cube the chicken breast into small pieces.
- Heat up a pan with vegetable oil and cook the chicken pieces until they are no longer raw. Remove from pan and set aside.
- In the same pan, add the red curry paste and stir-fry for a minute or two to release the flavors.
- Add the coconut milk and bring it to a boil. Then reduce the heat and let it simmer for about 10 minutes.
- Add the chicken back into the curry mixture along with the red bell peppers and basil leaves. Season with fish sauce, sugar, and salt if needed.
- Let it cook for another 20-25 minutes or until the chicken is fully cooked and the sauce has reduced to your desired thickness.
- Serve over jasmine rice.
Nutritional Information: (per serving, assuming standard ingredient nutritive values)
Calories: ~450
Fat: ~25g
Carbohydrates: ~30g
Protein: ~30g
Fiber: ~3g
(Note: Nutritional values may vary depending on the exact ingredients used.)
Dish Characteristics:
- Rich and creamy texture from the coconut milk.
- Spicy and aromatic due to the red curry paste and basil leaves.
- Perfect blend of sweet, sour, salty, and spicy flavors.
- A comforting dish that pairs well with jasmine rice.
User Comments:
- "This dish was so flavorful! The red curry gave it a great kick."
- "I love how easy this recipe is to make, yet it tastes like a five-star dish."
- "The combination of flavors was outstanding! This will be a regular on our dinner table."
Special Precautions and Tips:
- Use a mild red curry paste if you prefer less spice.
- Adjust the amount of fish sauce and sugar according to your preference for taste.
- The dish will be spicier if you use fresh Thai basil leaves instead of the regular ones.
- Make sure to cook the chicken fully before adding it to the curry mixture.
