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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!
Cook Time: 12 minutes
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
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai Sweet Chili Sauce
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- sriracha to taste (optional)
Garnish
- lime zest to taste
- fresh basil
- fresh cilantro
- fresh lime juice
INSTRUCTIONS
Please visit carlsbadcravings.com for full instructions.
