Thai Red Chicken Curry

Name: Thai Red Chicken Curry
Prep time: 10 min
Cook time: 10 min
Yield: 4
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; 1/2 cup sliced carrots; 1 onion, quartered then halved; 1 tablespoon cornstarch; 1 (14 ounce) can light coconut milk; 2 tablespoons chopped fresh cilantro

⏱️ Ready in 20 min 🥄 Prep 10 min 🔥 Cook 10 min 👥 4 servings 👁️ 3 views

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

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🔗 Recipe adapted from AllRecipes

#Curry #Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 10 min

Cook 10 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 271

% Daily Value*

Total Fat 15.8g 20%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 147mg 6%

Total Carbohydrate 11.2g 4%

Dietary Fiber 1.9g 7%

Total Sugars 3.6g

Protein 25.4g 51%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.