Thai Red Chicken Curry - PantryLink Recipes
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No nee
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pantrylink.app.
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 can light coconut milk , 14 ounce
- 2 tablespoons chopped fresh cilantro
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