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Thai Red Chicken Curry

Thai Red Chicken Curry

This Thai Red Chicken Curry is a quick, delicious stir-fry made with chicken and fresh veggies, in a rich coconut milk sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 271 kcal

Equipment

  • large skillet

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 whole red bell pepper seeded and sliced into strips
  • ½ cup sliced carrots
  • 1 whole onion quartered then halved
  • 1 tablespoon cornstarch
  • 1 can (14 ounce) light coconut milk
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
  • Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition

Serving: 1servingCalories: 271kcalCarbohydrates: 11gProtein: 25gFat: 16gSaturated Fat: 6gCholesterol: 59mgSodium: 147mgPotassium: 383mgFiber: 2gSugar: 4gVitamin C: 47mgCalcium: 29mgIron: 1mg
Keyword chicken curry, coconut milk, easy dinner, quick curry, stir-fry, Thai Red Chicken Curry
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