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Thai Red Chicken Curry

SUBMITTED BY: THEKNACKEREDCHEF  PHOTO BY: Nichole 

"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!"
Thai Red Chicken Curry Recipe
RECIPE RATING:
This recipe has been rated 138 times with an average star rating of 4.0
Read Reviews (106)
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 3.96 star rating.
Reviewed on Aug. 26, 2006 by Nellie 
The recipe is okay as is, but I made a few adjustments for more flavor. As recommended by... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.96 star rating.
Reviewed on Nov. 1, 2006 by Cynthia 
Definitely restaurant quality! But don't be fooled by earlier posts: 1 Tbsp is plenty of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.96 star rating.
Reviewed on Jul. 29, 2007 by hisdrinkoffering 
Well, I think I have found that "missing ingredient" in this recipe! I read all of the reviews... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.96 star rating.
Reviewed on Apr. 3, 2006 by Rebecca & Eric 
This was SO good! I read the reviews before I prepared it and added more red curry paste as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.96 star rating.
Reviewed on Jul. 1, 2005 by Blon-Dish 
Really, really good - it tasted like what you would order in a Thai restaurant. I definitely... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.96 star rating.
Reviewed on Aug. 20, 2006 by VIBHER 
This tasted much better than it looked. I added some snow peas for color. Although I added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.96 star rating.
Reviewed on Mar. 8, 2006 by Jessica M. 
Great way to make authentic tasting Thai curry quickly! I also tend to use whatever fresh... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.96 star rating.
Reviewed on Nov. 18, 2005 by KitchenWench1 
This is a simple and tasty dish. It did lack a bit in the flavor department. I'm not sure... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 3.96 star rating.
Reviewed on Nov. 19, 2005 by GRAHAMEA 
Too bland, there is definitely something missing from this recipe! If you want hot you can... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.96 star rating.
Reviewed on Feb. 12, 2006 by CARRIONCROW 
deeeelish! MORE

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Nutritional Information
Thai Red Chicken Curry

Servings Per Recipe: 4

Amount Per Serving

Calories: 271

  • Total Fat: 15.8g
  • Cholesterol: 59mg
  • Sodium: 147mg
  • Total Carbs: 11.2g
  •     Dietary Fiber: 1.9g
  • Protein: 25.4g

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