Thai Red Chicken Curry
chicken breast, milk, zucchini, onion, carrots, cornstarch, curry, cilantro
Ingredients
2 teaspoons olive oil 1 pound skinless, boneless chicken breast halves - 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 (14 ounce) can light coconut milk 2 tablespoons chopped fresh cilantro
Directions for Thai Red Chicken Curry Recipe
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. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Read the full directions on Allrecipes.com
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