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+ servings

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!
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 4 -6 servings

Ingredients

Garnish

  • lime zest to taste
  • fresh basil
  • fresh cilantro
  • fresh lime juice

Instructions

  • Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
  • Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
  • Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don’t do this). Discard bay leaf.
  • Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.

Video

Notes

**Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep.