Quick Thai Red Chicken Curry
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.
Equipment
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
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