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Thai Chicken and Zucchini Curry
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
- Heat the oil in a large frypan over medium-high heat. Add the chicken then cook and stir for about 3 minutes.
- Mix in the curry paste, zucchini, capsicum, carrot and onion. Cook and stir for a few minutes.
- 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
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Reviews and Ratings
Global Ratings:
(456)
Reviews in English (345)
nice and easy to do when you get home from work. - 29 Mar 2013
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)
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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