Easy Thai Red Curry Chicken

A quick and flavorful Thai-inspired dish featuring tender chicken and crisp vegetables simmered in a creamy, aromatic red curry and coconut milk sauce.

Ingredients

• 1/2 lb (250g) chicken breast, sliced
• 1 small red bell pepper, sliced
• 1 cup (100g) green beans, trimmed
• 1 can (13.5 oz / 400ml) coconut milk
• 2 tbsp red curry paste
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp brown sugar (optional)
• Salt to taste

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add the red curry paste and stir-fry for 1 minute until fragrant.
2. Add the sliced chicken breast and cook until no longer pink, about 5-6 minutes.
3. Stir in the bell pepper and green beans, and cook for an additional 2-3 minutes until slightly tender.
4. Pour in the coconut milk, soy sauce, and brown sugar (if using). Stir well.
5. Allow the curry to simmer gently for 5-7 minutes, until the sauce thickens slightly. Season with salt if needed.
6. Serve hot with cooked rice.

Enjoy!