Thai Red Chicken Curry recipe
All Recipes World Cuisine Recipes Asian ThaiIngredients
- 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
Nutrition Info
- 270.6 caloriescarbohydrate: 11.2 gcholesterol: 58.5 mgfat: 15.8 gfiber: 1.9 gprotein: 25.4 gsaturatedFat: 6.4 gservingSize: -sodium: 147.2 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Thai Red Chicken Curry
Directions
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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.