Thai Curry Chicken with Sweet Red Peppers
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 12 mins
- Yields 4
Preparation
What You Need
With very little preparation and just few ingredients, the flavourful results of this dish will surprise you. Adjust the curry paste according to your tastes, increasing for more heat.
1 tbsp (15 mL) butter
2 to 3 tsp (10 to 15 mL) Thai red curry paste
Salt
1 large sweet red pepper, chopped
1 cup (250 mL) 35% whipping cream
1 lb (500 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) chunks
Zest and juice of half a lime
Chopped peanuts (optional)
Chopped fresh basil and lime wedges
Instructions
In a large skillet, melt butter over medium heat. Add curry paste and 1/4 tsp (1 mL) salt;
cook, stirring, for 1 minute or until very fragrant and starting to brown. Add red pepper;
cook, stirring, for 2 minutes, or until starting to soften. Pour in cream and bring to a
gentle boil, stirring to combine.
Stir in chicken; reduce heat and simmer, stirring often, for about 8 minutes or just until
chicken is no longer pink inside. Stir in lime zest and juice. Season to taste with more
salt, if desired.
Serve sprinkled with peanuts (if using) and basil. Garnish with lime wedges to squeeze
over top.
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 380 Calories
Protein: 29 g
Carbohydrates: 5 g
Fat: 27 g
Fibre: 1 g
Sodium: 341 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient %DV*
Calcium: 5 % / 50 mg
Niacin: 76 % / 17 mg
Vitamin A: 41 % / 406 mcg
Vitamin C: 70 % / 116 mg
B6: 34 % / 0.6 mg
*Note: The daily value (DV) is established by Health Canada and corresponds to the daily
quantity recommended for each nutrient. The percentage of the daily value (%DV) indicates
the proportion of the nutrient provided by the recipe, in comparison with the quantity
recommended.
Latest Tips
Our tips
Variation:
Thai Curry Shrimp: Replace chicken with large shrimp, peeled and deveined. In Step 2, boil cream mixture gently for 3 minutes. Add shrimp and simmer, stirring, for about 3 minutes, or until shrimp are opaque.
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