Quick Thai Red Chicken Curry

Quick Thai Red Chicken Curry Recipe


Quick Thai Red Chicken Curry Recipe. If you’re in the mood for a flavorful meal without spending hours in the kitchen, you’re in for a treat. This Thai-inspired dish combines tender chicken with a savory curry sauce that’s sure to satisfy your taste buds.

To whip up this crowd-pleaser, gather ingredients like chicken, curry paste, zucchini, bell pepper, carrot, and onion. And don’t forget the coconut milk, cornstarch, fish sauce, red pepper flakes, and cilantro for that authentic Thai flavor.

Not only is this recipe a breeze to make, but it’s also versatile. You can serve it with rice, noodles, or your favorite side dish. Plus, we’ll share some handy tips to make your cooking experience a breeze.

Whether you’re cooking for family, friends, or just craving some Thai goodness, this Quick Thai Red Chicken Curry won’t disappoint. Get ready for a delicious adventure in your kitchen!

CLoseup of Quick Thai Red Chicken Curry on white rice.

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Quick Thai Red Chicken Curry over white rice, on a black plate.



If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want. Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.

CLoseup of Quick Thai Red Chicken Curry on white rice.

Thai Red Chicken Curry

Nesting Lane Indulge
Quick Thai Red Chicken Curry Recipe. If you're in the mood for a flavorful dinner without spending hours in the kitchen, you're in for a treat.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 2 teaspoon olive oil
  • 1 pound skinless, boneless chicken breast halves cut into thin strips
  • 1 tablespoon Thai red curry paste
  • 1 cup fresh zucchini sliced and chopped
  • 1 red bell pepper seeded and sliced
  • ½ cup carrots sliced
  • 1 onion quartered then halved
  • 1 tablespoon cornstarch
  • 1 can (14 ounce) light coconut milk
  • fish sauce to taste
  • red pepper flakes to taste
  • 2 tablespoon fresh cilantro chopped

Instructions
 

  • Place the wok or large skillet on the stove and turn on the heat to medium-high.
  • Add the chicken pieces to the wok or skillet and cook them while stirring for about 3 minutes.
  • Put in the curry paste, zucchini, bell pepper, carrot, and onion. Cook and stir for a few minutes.
  • In a separate bowl, mix the cornstarch with the coconut milk until it's well combined. Then, add the fish sauce and red pepper flakes to this mixture.
  • Pour the coconut milk mixture into the wok or skillet.
  • Wait for it to come to a boil, then reduce the heat to medium and let it simmer for 1 minute.
  • Just before serving, add the cilantro and give it a final stir.

Nutrition

Calories: 271kcalCarbohydrates: 11gProtein: 25gFat: 16gSaturated Fat: 6gCholesterol: 59mgSodium: 147mgPotassium: 383mgFiber: 2gSugar: 4gVitamin C: 47mgCalcium: 29mgIron: 1mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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Experience the ultimate convenience and style with the STANLEY Adventure Quencher Travel Tumbler 40oz, the must-have item of the year! Keep your drinks perfectly chilled or steaming hot all day, making every adventure more enjoyable.

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