This Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot! Definitely a new favorite at our house and better than any restaurant!
Ingredients
1 1/2 tablespoons coconut oil
1 pound chicken sliced into 1/4” slices then 2” pieces
1/2 large onion, chopped
2 tablespoons red curry paste (or 1/2 red and 1/2 green)
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini or summer squash, sliced
other veggies can be added as available such as pea pods and mushrooms
2 teaspoons grated ginger
4 garlic cloves, minced
1 13.5 oz. can coconut milk
1 tablespoon cornstarch
2 tablespoon Thai Chili Sauce or more
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried cilantro
1/4 teaspoon pepper
sriracha to taste (optional)
Optional Garnish:
lime zest to taste
fresh basil
fresh cilantro
fresh lime juice
Instructions
Instapot method, add all but veggies and coconut milk to instapot and cook chicken. You may need to add some chicken broth as needed for instapot cooking (up to two cups) When chicken is done, add the remaining ingredients. Serve over rice and add optional garnish.
OR
Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and sauté 1 minute.
Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don’t do this). Discard bay leaf.
Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.
Notes
**Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep.
BASED ON https://carlsbadcravings.com/thai-red-curry-chicken-recipe/
