Thai Chicken and Zucchini Curry

    (460)
    20 minutes

    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.


    361 people made this

    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

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    Reviews and Ratings
    Global Ratings:
    (460)

    Reviews in English (349)

    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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