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!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 271 Calories

Ingredients

• 1 tablespoon cornstarch
• 2 teaspoons olive oil
• ½ cup sliced carrots
• 2 tablespoons chopped fresh cilantro
• 1 (14 ounce) can light coconut milk
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 red bell pepper, seeded and sliced into strips
• 1 tablespoon Thai red curry paste
• 1 cup sliced halved zucchini
• 1 onion, quartered then halved

Recipe Instructions

Step 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.

Step 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.