Thai Red Chicken Curry
This meal uses chicken, zucchini, red pepper and carrots. It has a sauce made from curry paste and coconut milk.
It takes about 20 minutes to make. You can eat it at home.
By Nadia Kovalenko
Posted October 6, 2026Share
Time
Calories
Servings
Difficulty
Description
This meal uses chicken, zucchini, red pepper and carrots. It has a sauce made from curry paste and coconut milk.
It takes about 20 minutes to make. You can eat it at home.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 10
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
0.5 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
Instructions
-
1
Heat oil in a large pan on medium-high heat. Add chicken and stir for 3 minutes. Stir in the curry paste, zucchini, pepper, carrot and onion. Cook for a few minutes.
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2
Mix cornstarch into the coconut milk. Pour the mix into the pan. Let it boil, then simmer on medium heat for 1 minute. Stir in the cilantro before you serve it.
Nutrition Facts
Servings 4
Amount Per Serving
-
Calories 271 kcal
% Daily Value *
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Total Fat 16g
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Saturated Fat 6g
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Cholesterol 59mg
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Sodium 147mg
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Total Carbohydrate 11g
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Dietary Fiber 2g
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Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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