Red Thai Curry
Ingredients
2 teaspoons olive oil
1 pound chicken breast, cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 can coconut milk
2 tablespoons chopped fresh cilantro
Directions
1. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minute. Right before serving, stir in the cilantro.
Notes
This is a wonderful recipe and the ingredient list is pretty arbitrary. Almost any of the veggies can be left out or substituted for others and it comes out delicious every time! The chicken-zucchini-pepper-carrot-onion curry is great but I have also enjoyed chicken-pepper-onion, tofu-pumpkin-pepper-onion, shrimp-pumpkin-pepper-onion, and chicken-tofu-butternut squash-cubanelle-onion. Cilantro is great but not necessary. This really is one of those recipes that you can just toss in whatever you have, as long as you keep the sauce ingredients constant.
Source
Megan Hutchins
2 teaspoons olive oil
1 pound chicken breast, cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 can coconut milk
2 tablespoons chopped fresh cilantro
Directions
1. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minute. Right before serving, stir in the cilantro.
Notes
This is a wonderful recipe and the ingredient list is pretty arbitrary. Almost any of the veggies can be left out or substituted for others and it comes out delicious every time! The chicken-zucchini-pepper-carrot-onion curry is great but I have also enjoyed chicken-pepper-onion, tofu-pumpkin-pepper-onion, shrimp-pumpkin-pepper-onion, and chicken-tofu-butternut squash-cubanelle-onion. Cilantro is great but not necessary. This really is one of those recipes that you can just toss in whatever you have, as long as you keep the sauce ingredients constant.
Source
Megan Hutchins
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