READY IN 20 mins

Thai Red Chicken Curry

Read Reviews (222)

"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!" — THEKNACKEREDCHEF

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 29, 2007

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 hot 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.

—hisdrinkoffering

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Most Helpful Critical Review

Nov 19, 2005

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.

—GRAHAMEA

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296 Ratings

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Aug 26, 2006

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 tablespoons fish sauce (many groceries have this in Asian section), fresh minced garlic clove, and 2 teaspoons sugar.

—Nellie

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Nov 01, 2006

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 spicy 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++

—Cynthia

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Apr 03, 2006

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 of this world...just like going out for Thai food. I would start easy on the curry and continually taste and add, taste and add. I went a little overboard, but I love it spicy! If you like Thai, you should love this.

—Rebecca & Eric

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Jul 01, 2005

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, so I used regular - I will try try to find 'lite'going forward because it made it richer than normal. Yummy, and I will make again!!!

—Blon-Dish

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Aug 20, 2006

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 it for extra heat the flavor was excellent. After the thai peppers it had some kick. What was good though even though it wasn't all that spicy someone who does not like it all spicy and burning will enjoy it. Wife says this one is a keeper and I agree with her. Good job on the recipe.

—VIBHER

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Nov 18, 2005

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, not more flavorful. Next time, I'll add some fresh garlic and ginger to the vegetable stir-fry.

—KitchenWench1

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Nutrition

Calories
271 kcal
14%

Carbohydrates
11.2 g
4%

Cholesterol
59 mg
20%

Fat
15.8 g
24%

Fiber
1.9 g
8%

Protein
25.4 g
51%

Sodium
147 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Thai Red Chicken Curry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 271
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 6.4g 32 %
** Cholesterol 59mg 20 %
Sodium 147mg 6 %
** Potassium 383mg 11 %
Total Carbohydrates 11.2g 4 %
** Dietary Fiber 1.9g 8 %
Protein 25.4g 51 %
Sugars 3.6g
** Vitamin A 73 %
** Vitamin C 78 %
** Calcium 4 %
** Iron 11 %
** Thiamin 10 %
** Niacin 89 %
** Vitamin B6 29 %
** Magnesium 11 %
** Folate 19 %

* 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.