Thai Red Chicken Curry Recipe - Allrecipes.com
Thai Red Chicken Curry Recipe
  • READY IN 20 mins

Thai Red Chicken Curry

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

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 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.

 
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.

 
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.

 
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++

 
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.

 
Nov 22, 2010

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. Saute grated ginger and fresh pressed garlic in it before adding the chicken. (2) To make it easier to mix with the chicken/veggies, combine in a small bowl the cornstarch, some regular coconut milk, curry paste, 1/3 t coriander, 2 t peanut butter, 2 T fish sauce, fresh ground pepper, and 3 t sugar. (3) You might need to add more sugar...initially we did 2 t and realized that it was missing SOMETHING. Turns out an extra touch of sugar is exactly what was needed. (4) Adding water chestnuts and chopped cashews give a nice crunch. (5) Use basil instead of cilantro.

 
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!!!

 
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.

 

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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.

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