Prep Time: 18 mins | Cook Time: 12 mins | Total Time: 30 mins | Yield: 4 to 6 Servings
Oh, my! This Thai Red Curry Chicken recipe is such a delight! Try it now, friends. Enjoy!
1 1/2 tbsp olive oil or coconut oil
1 lb chicken breasts sliced into 1/4” slices then 2” pieces**
1/2 large onion, chopped
2 tbsp 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 tsp freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk (I like Chaokoh)
1 tbsp cornstarch
1 tbsp Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tbsp less-sodium soy sauce
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar
1 bay leaf
1 tsp dried basil
1/4 tsp salt more or less to taste
1/4 tsp pepper
sriracha to taste/Asian chilli sauce (optional)
lime zest to taste
fresh lime juice
Step 1: Place a large nonstick skillet on the stove and turn the heat to medium-high.
Step 2: Add the chicken, red curry paste, and onion. Cook until the chicken is brown.
Step 3: Add the zucchini, ginger, garlic, and bell peppers. Cook for about a minute until translucent and aromatic.
Step 4: Add 1/2 of the coconut milk and stir until well mixed.
Step 5: In a small cup, add the rest of the coconut milk and 1 tablespoon of cornstarch. Stir until well blended, then pour it into the skillet as well as the rest of the ingredients.
Step 6: Allow the mixture to boil.
Step 7: Reduce the heat and simmer the mixture for about 5 minutes or until the texture of the sauce becomes thick and the veggies are cooked.
Step 8: Remove the bay leaf and discard.
Step 9: Remove from the heat and add garnish.
Step 10: Serve and enjoy!
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