Description
A delightful Thai-inspired 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 onion
- 1 bell pepper
- 3 cloves garlic
- 1 tablespoon ginger
- 1 cup jasmine rice
- 10 spring roll wrappers
- 1 cup cabbage
- 1 carrot
- 2 tablespoons soy sauce
- for garnish cilantro
- 1 lime
- to taste salt and pepper
Instructions
- Cook jasmine rice according to package instructions and set aside.
- In a large skillet, heat vegetable oil over medium heat. Add onions and garlic, sauté until translucent.
- Add chicken to the skillet and cook until browned.
- Stir in red curry paste, ginger, and bell pepper. Cook for 2 minutes.
- Pour in coconut milk and bring to a simmer. Cook for 10 minutes or until chicken is fully cooked.
- Season with soy sauce, salt, and pepper to taste.
- To prepare the spring rolls, mix cabbage and carrot in a bowl. Fill spring roll wrappers with the mixture, roll, and seal with water.
- Fry spring rolls in hot oil until golden brown and crispy. Drain on paper towels.
- Serve the curry over jasmine rice, garnished with fresh cilantro and lime wedges, alongside crispy spring rolls.
- Category: Main Dish
- Cuisine: Thai
Nutrition
- Calories: 600
- Sugar: 5
- Fat: 25
- Carbohydrates: 70
- Fiber: 4
- Protein: 30
Keywords: Thai Coconut Curry Chicken, Jasmine Rice, Crispy Spring Rolls, Thai recipe, coconut curry