Cambodian Chicken Red Curry
368kcal
Ingredients
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 2 tbsp red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp chopped cilantro
- 2 tbsp chopped basil
Method
- In a large saucepan, heat the vegetable oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken pieces and stir-fry for 2-3 minutes or until cooked through.
- Add the red curry paste and stir to combine. Cook for an additional 1-2 minutes or until the curry paste is evenly distributed.
- Pour in the coconut milk, chicken broth, fish sauce, and sugar. Stir to combine and bring to a boil.
- Reduce the heat to low and simmer for 5-7 minutes or until the sauce has thickened.
- Add the red bell pepper, yellow onion, and cherry tomatoes. Stir to combine and cook for an additional 5-7 minutes or until the vegetables are tender.
- Serve hot, topped with the cilantro and basil.
Nutrition
Serving1gCalories368kcalCarbohydrates11gProtein28gFat25gSaturated Fat20gCholesterol72mgSodium1048mgPotassium566mgFiber2gSugar7g