Thai red chicken vegetable curry

    20 min

    An easy and quick red Thai curry with chicken and vegetables. This dinner takes less 20 minutes from start to finish.

    1 person made this

    Serves: 4 

    • 2 teaspoons coconut oil
    • 400g chicken breast fillets, cut into strips
    • 1/2 tablespoon red Thai curry paste
    • 1 courgette, cut in half length wise and sliced
    • 1 red pepper, seeds removed and cut into strips
    • 1 medium carrot, sliced
    • 1 onion, quartered and halved
    • 400ml tinned coconut milk (low fat if desired)
    • 1/2 tablespoon cornflour
    • 2 tablespoons minced fresh coriander

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat oil in large frying pan or a wok over medium to high heat. Add chicken and fry for 3 minutes, stirring. Add curry paste, courgette, pepper, carrot and onion and continue frying for a few minutes.
    2. In a bowl stir coconut milk with cornflour till dissolved. Add to pan and bring to the boil, then reduce to a simmer and cook till thickened, 1 more minute. Stir in coriander just before serving.

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