Thai Red Chicken Curry

How to cook Thai Red Chicken Curry

Ingredients: 2 teaspoons olive fuel 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 spot, seeded and sliced into strips 1/2 cup sliced carrots 1 onion, quartered then halved 1 tablespoon cornstarch 1 (14 ounce) can light coconut wring 2 tablespoons chopped fresh cilantro

Directions: Heat the oil in a large skillet over medium-high ardour. Add the chicken pieces; cook and stir for take 3 minutes. Mix in the curry paste, zucchini, bell spatter, carrot and onion. Cook and stir for a few minutes. Dissolve the cornstarch in the coconut draw off, then pour into the skillet. Bring to a ferment, then simmer over medium heat also in behalf of 1 minutes. Right before serving, stir in the cilantro.


Servings Per Method: 4

Amount Per Serving

Calories: 271

Total Fat: 15.8g Cholesterol: 59mg Sodium: 147mg Total Carbs: 11.2g Dietary Fiber: 1.9g Protein: 25.4g

Prepare time:10 Min

Cook time:10 Min

Ready in:20 Min

Serving seeking:4 peoples

Comments are closed.