Description
A delicious and aromatic Thai Red Chicken Curry, perfect for a quick weeknight dinner. This dish combines tender chicken strips with vibrant vegetables and creamy coconut milk, seasoned with rich Thai red curry paste.
Ingredients
Scale
- 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
- ½ cup sliced carrots
- 1 onion quartered then halved
- 1 tablespoon cornstarch
- 1 (14 ounce) can light coconut milk
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken strips and cook until no longer pink, about 5-7 minutes.
- Stir in the Thai red curry paste and cook for an additional minute.
- Add the zucchini, bell pepper, carrots, and onion; cook for another 5 minutes.
- In a small bowl, mix cornstarch with a little water to create a slurry and add it to the skillet.
- Pour in the coconut milk and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
Serve this curry with jasmine rice or noodles for a complete meal. Feel free to add other vegetables or protein options as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 75 mg
Keywords: Thai Red Chicken Curry, Thai curry recipe, easy chicken curry, coconut milk curry, quick dinner