Name: Thai Red Chicken Curry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 2 teaspoons; Skinless, boneless chicken breast halves - cut into thin strips - 1 pound; Thai red curry paste - 1 tablespoon; Sliced halved zucchini - 1 cup; Red bell pepper, seeded and sliced into strips - 1; Sliced carrots - ½ cup; Onion, quartered then halved - 1; Cornstarch - 1 tablespoon; Light coconut milk - 1 (14 ounce) can; Chopped fresh cilantro - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Thai Red Chicken Curry

1. Olive oil - 2 teaspoons

2. Skinless, boneless chicken breast halves - cut into thin strips - 1 pound

3. Thai red curry paste - 1 tablespoon

4. Sliced halved zucchini - 1 cup

5. Red bell pepper, seeded and sliced into strips - 1

6. Sliced carrots - ½ cup

7. Onion, quartered then halved - 1

8. Cornstarch - 1 tablespoon

9. Light coconut milk - 1 (14 ounce) can

10. Chopped fresh cilantro - 2 tablespoons

How to cook deliciously - Thai Red Chicken Curry

1. Stage

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. Stage

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. RaniSyn