Thai Red Curry Chicken Recipe

Name: Thai Red Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 tablespoons Olive Oil; 1 pound Chicken Breast; 1/2 Onion; 2 tablespoons Red Curry Paste; 1 Red Bell Pepper; 1 Orange Bell Pepper; 1 Zucchini; 2 teaspoons Ginger; 4 cloves Garlic; 13.5 ounces Coconut Milk; 1 tablespoon Cornstarch; 1 tablespoon Thai Sweet Chili Sauce; 2 tablespoons Soy Sauce; 2 tablespoons Fish Sauce; 2 tablespoons Lime Juice; 1 tablespoon Brown Sugar; 1 Bay Leaf; 1 teaspoon Basil; 1 splash Siracha; 1.5 cups Rice

Servings: persons

1.5 tablespoons Olive Oil
1 pound Chicken Breast
1/2 Onion
2 tablespoons Red Curry Paste
1 Red Bell Pepper
1 Orange Bell Pepper
1 Zucchini
2 teaspoons Ginger
4 cloves Garlic
13.5 ounces Coconut Milk
1 tablespoon Cornstarch
1 tablespoon Thai Sweet Chili Sauce
2 tablespoons Soy Sauce
2 tablespoons Fish Sauce
2 tablespoons Lime Juice
1 tablespoon Brown Sugar
1 Bay Leaf
1 teaspoon Basil
1 splash Siracha
1.5 cups Rice

1
Heat olive oil over medium heat in large non-stick skillet. Add protein, onion, and red curry paste. Cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger, and garlic and sautee for 1 minute.
2
Add half of the coconut milk. Mix the remaining coconut milk with cornstarch and add to the skillet along with all of the remaining ingredients.
3
Bring to a boil and then reduce to a simmer until 5 minutes or until the sauce thickens and the vegetables reach the desired crisp tenderness. If you would like a thinner sauce, thin with water.
4
Serve with rice

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1.5 tablespoons Olive Oil, 1 pound Chicken Breast, 1/2 Onion, 2 tablespoons Red Curry Paste, and more.

Yes, Thai Red Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Chicken

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