Thai Chicken and Zucchini Curry

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    Thai Chicken and Zucchini Curry

    Recipe Picture:Thai Chicken and Zucchini Curry
    16

    Thai Chicken and Zucchini Curry

    (446)
    20min


    360 people made this

    This is a quick and easy curry stir-fry made with chicken, zucchini, red capsicum and carrot is a great addition to your weekly dinner rotation. Enjoy it with rice. Watch this recipe being made in the Allrecipes Thai Chicken and Zucchini Curry Video.

    Ingredients
    Serves: 4 

    • 2 teaspoons olive oil
    • 450g skinless, chicken breast, cut into thin strips
    • 1 tablespoon Thai red curry paste
    • 1 medium sized zucchini, sliced and halved
    • 1 red capsicum, seeded and sliced into strips
    • 1 medium sized carrot, sliced
    • 1 red onion, quartered then halved
    • 1 tablespoon cornflour
    • 400ml light coconut milk
    • 2 tablespoons chopped fresh coriander

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oil in a large frypan over medium-high heat. Add the chicken then cook and stir for about 3 minutes.
    2. Mix in the curry paste, zucchini, capsicum, carrot and onion. Cook and stir for a few minutes.
    3. Dissolve the cornflour in the coconut milk, then pour into the frypan. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the coriander.

    Watch a video of it being made…

    Thai Chicken and Zucchini Curry
    Thai Chicken and Zucchini Curry
    See all 12 recipes

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    Reviews and Ratings
    Global Ratings:
    (446)

    Reviews in English (336)

    by
    0

    nice and easy to do when you get home from work.  -  29 Mar 2013

    by
    753

    Well, I think I have found that "missing ingredient" in this recipe! I read all of the reviews saying it was missing something, so I went on a quest to find it. First of all, I saute'd the chicken in hot sesame oil, but regular sesame oil would probably be nice also. This added a nice kick and flavor. I added lots of carrots, cubed potatoes (a must), onions. Then I threw in a can of bean sprouts and a generous handfull of unsalted peanuts (yum!), but you could easily use cashews. I used a regular can of coconut milk, cilantro, 1 T fish sauce, about 1/3 t of corriander, 1-2 t sugar, and some s and p to taste. Here is the secret ingredient: a couple of dollops of creamy peanut butter! It gives it a beautiful satay flavor, and somehow balances out the spicy with a more smooth, peanuty taste. I would love to hear feedback on some of you who try this added ingredient. Made this way, I will certainly make again, over and over. My husband adored this! I served over asian coconut rice from this site (something else that balances out the spicyness). Delicious.  -  29 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    357

    The recipe is okay as is, but I made a few adjustments for more flavor. As recommended by others, I doubled the curry paste. I also added the juice of 1 lime, 1/2 teaspoon of coriander, 2 tablespoons fish sauce (many groceries have this in Asian section), fresh minced garlic clove, and 2 teaspoons sugar.  -  26 Aug 2006  (Review from Allrecipes USA and Canada)

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