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Easy Thai Chicken Curry with Vegetables

  • Karlie Quinn
  • Nov 8, 2018
  • 2 min read

You've talked (or voted on Inta Stories!) and I've listened! A simple dinner idea with the recipe!

Simple dinner recipes are crucial. If you've had a busy weekend and haven't had time to meal prep, there is nothing more stressful then rushing home to make something tasty. But never fear...chicken curry is here!

This recipe is a 10 outta 10 for flavour and easiness. I'm skeptical about claims that meals take only 30 minutes BUT this one did! 28 minutes to be exact. This one will be on our regular rotation for sure! Try it and let me know what you think! *recipe from http://carlsbadcravings.com

Thai Chicken Curry with Vegetables

  • 1 1/2 tablespoons olive 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 coconut milk

  • 1 tablespoon cornstarch

  • 1 tablespoon Asian/Thai Sweet Chili Sauce (

  • 2 tablespoons less sodium soy 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)

  • 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.

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