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Thai Red Curry


  • Author: Chocolate Covered Cheetah
  • Yield: 4 1x
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Ingredients

  • 1 tablespoon olive oil
  • 2 large boneless, skinless chicken breasts
  • 1/2 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 large carrots, sliced
  • 1 large zucchini, sliced
  • 1 large tomato, chopped
  • 1 tablespoon red curry paste
  • 1 can (14oz) coconut milk
  • 1 tbs cornstarch
  • Fresh cilantro, chopped, to taste (optional)

Instructions

  1. Heat oil in a large frying pan over medium-high heat, add chicken and stir, cook for 3-4 minutes
  2. Add all chopped/sliced vegetables with the red curry paste, stir, cook 3 more minutes
  3. Whisk cornstarch into coconut milk until dissolved
  4. Pour over chicken and vegetables, stir until combined with red curry paste
  5. Turn heat down to medium and cook 3-5 minutes (depending on how soft you like your vegetables)
  6. Top with chopped cilantro, if desired
  7. Serve over rice or noodles