Thai Red Chicken Curry
At the end of my culinary studies I did a brief externship with Melinda's Heaven. The owner asked for an article on the curries of Asia and for an original recipe. I so loved the variances that I came up with 3. This is one of those recipes. The article can be found at https://goodeatsgreatmemories.com/2019/09/15/curry-of-the-asian-continent/
  • Difficulty: Easy
  • Category:
  • Cuisine:
  • Cooking Method:
Servings: 2 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
  • 1 tsp olive oil
  • 1/2 lb skinless, boneless chicken breasts (cut into bite size pieces)
  • 1 1/2 tsp Thai red curry paste
  • 1/2 cup zucchini (sliced thin)
  • 1/2 red bell pepper (seeded and sliced into strips)
  • 3 tbsp carrots (sliced thin)
  • 1/2 yellow onion (sliced thin)
  • 1 1/2 tsp cornstarch
  • 1/2 can light coconut milk
  • 1 tbsp fresh cilantro (chopped)
Instructions
  1. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces, cook and stir for about 5 minutes until chicken is well browned.
  2. Mix in the curry paste, zucchini, bell pepper, carrot, and onion. Cook until vegetables are soft and chicken is 165 degrees internally, about 8 more minutes.
  3. Dissolve the cornstarch in the coconut milk, then pour it into the skillet. Bring to a boil, then simmer over medium heat for 1 minute until sauce is well thickened. Right before serving, stir in the cilantro.