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.
birgit
1 person made this
Ingredients
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
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- 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.
- 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.
