Thai Red Chicken Curry
Here's a speedy and uncomplicated curry stir-fry featuring chicken, zucchini, red bell pepper, and carrot. The luscious sauce, crafted with coconut milk and curry paste, adds an irresistible touch. Save yourself a trip to a restaurant, as this dish comes together in just about 20 minutes!
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 271kcalCarbohydrates: 11gProtein: 25gFat: 16gSaturated Fat: 6gCholesterol: 59mgSodium: 147mgPotassium: 383mgFiber: 2gSugar: 4gVitamin C: 47mgCalcium: 29mgIron: 1mg
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