banner
logologo
search
INGREDIENTSdown
CUISINESdown

Thai Red Chicken Curry

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!

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 4 servings

  • 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

  • ½ cup sliced carrots

  • 1 onion, quartered then halved

  • 1 tablespoon cornstarch

  • 1 (14 ounce) can light coconut milk

  • 2 tablespoons chopped fresh cilantro

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.

    close up view of Thai Red Chicken Curry garnished with fresh herbs over white rice on a white plate
    RaniSyn

Nutrition Facts (per serving)

271 Calories
16g Fat
11g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 271
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 32%
Cholesterol 59mg 20%
Sodium 147mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 25g 51%
Vitamin C 47mg 52%
Calcium 29mg 2%
Iron 1mg 6%
Potassium 383mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recommended

Copycat Red Lobster Shrimp Scampi

Copycat Red Lobster Shrimp Scampi

This copycat Red Lobster shrimp scampi is my recreation of the scampi served by the familiar seafood restaurant known for lobster, crab legs, and shrimp. It comes together quickly, and is truly restaurant-worthy. It is especially nice served over angel hair pasta.

Lemonopita (Greek Lemon Phyllo Cake)

Lemonopita (Greek Lemon Phyllo Cake)

Lemonopita is easy to make with Greek yogurt, lemon juice and zest, and lots of shredded phyllo for a delightful Greek dessert.

Instant Pot® Chicken and Wild Rice Bowls

Instant Pot® Chicken and Wild Rice Bowls

This one-pot meal is warm and comforting with nice texture and contrast between the firm wild rice and the softer brown rice. It's savory, yet expect a little kick of sweetness to sneak in with the apples and cranberries.

Buko (Young Coconut) Pie

Buko (Young Coconut) Pie

Buko pie is a Filipino dessert made with a young coconut (buko). Because the coconut flesh has not yet hardened, it produces a very creamy custard.

First Place Apricot-Date Bars

First Place Apricot-Date Bars

This recipe goes way back; I grew up loving these bars. I entered this in the Jefferson County Fair on August 28, 2010. It won First Place.

Search is required and the length cannot be less than 2
goTop