Thai Red Chicken Curry222 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“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!” - by THEKNACKEREDCHEF
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 271 cal
- 15.8 g
- 11.2 g
Based on a 2,000 calorie diet
Reviews (222)Rate This Recipe
"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 chicken in ..." See morehot sesame oil, but regular sesame oil would probably be nice also. This added a nice kick and flavor. I added lots of carrots, cubed potatoes (a must), onions. Then I threw in a can of bean sprouts and a generous handfull of unsalted peanuts (yum!), but you could easily use cashews. I used a regular can of coconut milk, cilantro, 1 T fish sauce, about 1/3 t of corriander, 1-2 t sugar, and some s and p to taste. Here is the secret ingredient: a couple of dollops of creamy peanut butter! It gives it a beautiful satay flavor, and somehow balances out the spicy with a more smooth, peanuty taste. I would love to hear feedback on some of you who try this added ingredient. Made this way, I will certainly make again, over and over. My husband adored this! I served over asian coconut rice from this site (something else that balances out the spicyness). Delicious."
"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 tablespoon..." See mores fish sauce (many groceries have this in Asian section), fresh minced garlic clove, and 2 teaspoons sugar."
"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 to spi..." See morecy foods. I recommend that you stir curry paste and 2 Tablespoons corn starch with a little bit of the coconut milk in separate dish, add to cooking vegetables and chicken, then combine the rest of the can of coconut milk at the end to make it easier to stir in a wok. I followed the suggestions in other reviews and added juice of 1 lime, fresh garlic, 1 tablespoon fish sauce, plus added minced/grated ginger, and plenty of black pepper and salt. I cooked the minced garlic in the oil for 1 minute before adding the chicken. Extra cilantro helps the flavor, too. It was fabulous with rice! A++"
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