Thai Red Curry Chicken

Name: Thai Red Curry Chicken
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: Asian, Thai
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; 1/4 teaspoon salt (more or less to taste); 1/4 teaspoon pepper; sriracha to taste/Asian chili sauce ((optional)); lime zest to taste; fresh basil; fresh cilantro; fresh lime juice

Instructions

Prep:18minCook:12min

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!

Updated at: Sat, 23 Nov 2024 12:09:10 GMT