Description
This Thai Red Chicken Curry combines tender chicken strips with vibrant vegetables in a creamy coconut sauce, perfect for a quick and flavorful dinner.
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 olive oil in a large skillet over medium heat.
- Add chicken strips and cook until browned, about 5-7 minutes.
- Stir in Thai red curry paste and cook for 1 minute.
- Add zucchini, red bell pepper, carrots, and onion; cook for about 5 minutes until vegetables soften.
- In a small bowl, mix cornstarch with a little coconut milk to form a slurry.
- Add the remaining coconut milk and cornstarch slurry to the skillet; stir well.
- Simmer for 10 minutes until the sauce thickens.
- Stir in fresh cilantro before serving.
Notes
Serve the curry with jasmine rice or rice noodles for a complete meal. Adjust the spice level by varying the amount of red curry paste.
- 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, chicken curry, Thai curry, coconut milk, easy dinner