Thai Red Chicken Curry

Thai Red Chicken Curry

272
THEKNACKEREDCHEF 0

"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!"

Ingredients

20 m {{adjustedServings}} servings 271 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

272
  1. 360 Ratings

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Well, I think I have found that "missing ingredient" in this recipe! I read all of the reviews saying it was missing something, so I went on a quest to find it. First of all, I saute'd the chick...

The recipe is okay as is, but I made a few adjustments for more flavor. As recommended by others, I doubled the curry paste. I also added the juice of 1 lime, 1/2 teaspoon of coriander, 2 tabl...

Definitely restaurant quality! But don't be fooled by earlier posts: 1 Tbsp is plenty of curry paste, if you're using the kind of paste I use! You might want to start less if you are sensitve ...