Description
A delightful dish featuring tender chicken simmered in a rich coconut curry sauce, served with fragrant jasmine rice and crispy spring rolls.
Ingredients
Scale
- 1 lb Chicken breast
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Red curry paste
- 2 tablespoons Vegetable oil
- 1 Bell pepper
- 1 Carrot
- 1 cup Jasmine rice
- 6 Spring rolls
- 1/4 cup Fresh basil
- 2 tablespoons Fish sauce
- 1 Lime
- to taste Salt
- to taste Pepper
Instructions
- In a large skillet, heat vegetable oil over medium heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Stir in red curry paste and cook for 1-2 minutes until fragrant.
- Pour in coconut milk and add sliced bell pepper and carrot. Simmer for 10-15 minutes until vegetables are tender.
- Stir in fish sauce, lime juice, salt, and pepper to taste. Remove from heat and stir in fresh basil.
- Meanwhile, cook jasmine rice according to package instructions.
- For the spring rolls, bake or fry according to the package instructions until crispy and golden brown.
- Serve the coconut curry chicken over jasmine rice with crispy spring rolls on the side.
Notes
- Feel free to add other vegetables like snap peas or broccoli for extra nutrition.
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- Category: Dinner
- Cuisine: Thai
Keywords: Thai Coconut Curry, Chicken, Jasmine Rice, Spring Rolls