Top Recipes

Easy Caprese Chicken

Easy Caprese Chicken

80%
Read More
Almond Butter Sticks

Almond Butter Sticks

80%
Read More
Ginger Turmeric Vanilla Cookies

Ginger Turmeric Vanilla Cookies

80%
Read More
Italian Chicken

Italian Chicken

80%
Read More
The Best No Bake Classic Woolworth Cheesecake

The Best No Bake Classic Woolworth Cheesecake

80%
Read More
Mushroom Stroganoff (vegetarian)

Mushroom Stroganoff (vegetarian)

80%
Read More

Thai Red Curry Chicken

87/100 by 261 users
Thai Red Curry Chicken

INGREDIENTS

  • 1 1/2 tablespoons olive oil or coconut oil
  • 1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
  • 1/2 large onion chopped
  • 2 tablespoons 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 teaspoons freshly grated ginger
  • 4 garlic cloves minced
  • 1 13.5 oz. can quality coconut milk (I like Chaokoh)
  • 1 tablespoon cornstarch
  • 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
  • 2 tablespoons less sodium soy sauce
  • 2 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt more or less to taste
  • 1/4 teaspoon pepper
  • sriracha to taste/Asian chili sauce (optional)

Garnish

  • lime zest to taste
  • fresh basil
  • fresh cilantro
  • fresh lime juice

INSTRUCTIONS

  1. Heat oil over medium high heat in large nonstick skillet. Add chicken onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers zucchini ginger and garlic and saute 1 minute.
  2. Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
  3. Bring to a boil then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce thin with water (I don’t do this). Discard bay leaf.
  4. Garnish with additional optional fresh basil cilantro lime zest lime juice and Sriracha to taste. Serve with rice.

Base Recipe adapted from this SITE

Share This:

More from Recipes

Perfect Puff Pastry Blueberry Turnovers

Perfect Puff Pastry Blueberry Turnovers

71%
Read More
Orecchiette Pasta With Broccoli Sauce

Orecchiette Pasta With Broccoli Sauce

73%
Read More
The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

72%
Read More
Chocolate Peanut Butter Sandwiches From Disneyland

Chocolate Peanut Butter Sandwiches From Disneyland

97%
Read More
Best Bang Bang Chicken

Best Bang Bang Chicken

93%
Read More
Banana Pudding Egg Rolls

Banana Pudding Egg Rolls

84%
Read More
Best Recipe Chicken Roll

Best Recipe Chicken Roll

75%
Read More
No-bake Strawberry Chocolate Tart

No-bake Strawberry Chocolate Tart

61%
Read More
28 Recipes For Easter Cookies

28 Recipes For Easter Cookies

55%
Read More
Green Goddess Dressing

Green Goddess Dressing

86%
Read More
Best Recipes-snickerdoodles

Best Recipes-snickerdoodles

97%
Read More
Easy Chicken Recipes – Ritz Cracker Chicken

Easy Chicken Recipes – Ritz Cracker Chicken

75%
Read More
The Best Keto No Bake Caramel Cookies

The Best Keto No Bake Caramel Cookies

75%
Read More
Pesto Chicken

Pesto Chicken

59%
Read More
No-bake Chocolate Weetbix Slice

No-bake Chocolate Weetbix Slice

75%
Read More
Tuscan Chicken Mac And Cheese Recipes

Tuscan Chicken Mac And Cheese Recipes

92%
Read More
That Low Carb Life

That Low Carb Life

56%
Read More
Crockpot Chicken And Rice

Crockpot Chicken And Rice

65%
Read More