Thursday, May 19, 2016

Thai Red Chicken Curry


  • Servings: 4
  • 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


    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • 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.

No comments:

Post a Comment