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thai red chicken curry

Thai Red Chicken Curry

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!


- 1 pound chicken breast, cubed

- 1 tablespoon olive oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 red bell pepper, sliced

- 1 can (14 oz) coconut milk

- 1 tablespoon Thai red curry paste

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- Salt and pepper, to taste

- Fresh cilantro, chopped (optional)

- Cooked rice, for serving


1. In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken breast and cook until lightly browned, about 5 minutes.


2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes.


3. Stir in the sliced red bell pepper and cook for an additional 2 minutes.


4. In a small bowl, mix together the coconut milk, Thai red curry paste, ground coriander, and ground cumin. Pour this mixture into the skillet with the chicken and vegetables.


5. Reduce heat to medium and let the curry simmer for about 10 minutes, stirring occasionally.


6.Give the curry a taste and season with salt and pepper as needed.


7. Let the curry cook for an additional 5-10 minutes, or until the chicken is fully cooked and the sauce has thickened.


8. Serve the Thai red chicken curry over cooked rice and garnish with fresh cilantro, if desired.


Enjoy your delicious and flavorful Thai red chicken curry made with only a few simple ingredients!

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