Thai Red Curry Chicken
This 30 MINUTE Thai Red Curry Chicken with Vegetables is
wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and
all made in one pot! Definitely a new favorite at our house and better
than any restaurant!
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
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- sriracha to taste (optional)
Garnish
- lime zest to taste
- fresh basil
- fresh cilantro
- fresh lime juice
Get full Instructions : Click here
