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Thai Red Chicken Curry
Thai Red Chicken Curry
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a flavorful chicken curry stir-fry with veggies in creamy coconut curry sauce, ready in just 20 minutes. Skip dining out - make this at home!
Ingredients:
  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken breast halves - cut into thin strips
  • 1 tablespoon Thai red curry paste
  • 1 cup sliced halved zucchini
  • 1 red bell pepper, seeded and sliced into strips
  • 0.5 cup sliced carrots
  • 1 onion, quartered then halved
  • 1 tablespoon cornstarch
  • 1 (14 ounce) can light coconut milk
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • In a large skillet over medium-high heat, heat oil until shimmering. Add chicken pieces and sauté for 3 minutes. Stir in curry paste, zucchini, bell pepper, carrot, and onion. Continue to cook and stir for a few more minutes.
  • Whisk the cornstarch into the coconut milk until smooth, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minute. Just before serving, gently fold in the fresh cilantro.

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