Recipe Instructions:
Ingredients:
500g chicken breast, cut into cubes
1 can (400ml) coconut milk
2 tablespoons Thai red curry paste (30g)
1 bell pepper, sliced (approximately 150g)
1 onion, sliced (approximately 150g)
1 cup broccoli florets (approximately 150g)
2 tablespoons fish sauce (optional, for non-vegan)
1 tablespoon brown sugar (15g)
Fresh basil leaves for garnish
Cooked rice for serving (approximately 200g per serving)
Instructions:
Heat Coconut Milk:
In a large skillet or wok, heat coconut milk over medium heat until it starts to simmer.
Add Curry Paste:
Stir in Thai red curry paste (30g) and cook for about 1 minute, until fragrant.
Cook Chicken:
Add chicken cubes (500g) to the skillet. Cook, stirring occasionally, until the chicken is browned and cooked through.
Add Vegetables:
Add sliced bell pepper (150g), sliced onion (150g), and broccoli florets (150g) to the skillet. Cook until vegetables are tender-crisp.
Season:
Stir in fish sauce (if using) and brown sugar (15g). Cook for an additional 2-3 minutes to combine the flavors.
Serve:
Serve the hot Thai chicken curry over cooked rice. A typical serving size is around 200g of cooked rice per person.
Garnish:
Garnish with fresh basil leaves before serving.
