Thai Red Curry Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai curry with tender chicken, bell peppers, zucchini, and aromatic ingredients like lemongrass and ginger simmered in coconut milk. Ready in 30 minutes, it's bursting with Southeast Asian flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegetable oil
- 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 1 medium red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemongrass, finely chopped
- 3 tablespoons Thai red curry paste
- 1 medium zucchini, cut into 1-inch cubes
- 1 can (14 fl. oz / 400 ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 659mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 806mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 659MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.