Thai Red Chicken Curry Recipe

Thai Recipes - 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 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Yields: 4 servings

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
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

DIRECTIONS
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.