Thai Red Chicken Curry

Thai Red Chicken Curry

274
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!"
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Ingredients

20 m servings 271 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

274
  1. 363 Ratings

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Most helpful positive review

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...

Most helpful critical review

Too bland, there is definitely something missing from this recipe! If you want hot you can always add more curry paste, but this does not make up for the lack flavor.

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 ...

This was SO good! I read the reviews before I prepared it and added more red curry paste as was suggested. I also added some fresh garlic, lime juice, salt and pepper while cooking. It was out o...

This recipe is a great BASE, but to make it taste restaurant quality quite a few changes/additions are needed. Here is a summary of what I've done: (1) Use sesame oil instead of olive oil. Sa...

Too bland, there is definitely something missing from this recipe! If you want hot you can always add more curry paste, but this does not make up for the lack flavor.

Really, really good - it tasted like what you would order in a Thai restaurant. I definitely doubled the red curry paste because I enjoy spicy food. I also couldn't find 'light' coconut milk, ...

This is a simple and tasty dish. It did lack a bit in the flavor department. I'm not sure what to add--perhaps some ginger or garlic. We added extra curry paste, but it just made it spicier, ...

This tasted much better than it looked. I added some snow peas for color. Although I added double curry paste we still didn't have enough heat for our taste. Before we added 4 thai peppers to...