Thai Red Curry Chicken Recipe

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This 30 MINUTE Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot!  Definitely a new favorite at our house and better than any restaurant!


Servings : 4 – 6 Servings

INGREDIENTS
1 1/2 tablespoons olive oil or coconut oil
1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
1/2 large onion, chopped
2 tablespoons red curry paste
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk (I like Chaokoh)
1 tablespoon cornstarch
1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/4 teaspoon salt more or less to taste
1/4 teaspoon pepper
sriracha to taste/Asian chili sauce (optional)

Garnish
lime zest to taste
fresh basil
fresh cilantro
fresh lime juice

INSTRUCTIONS

  1. Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
  2. Visit Thai Red Curry Chicken Recipe @ carlsbadcravings.com for full instructions.

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