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My review
Thai Red Chicken Curry
THEKNACKEREDCHEF
"This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!"
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Ingredients
20 m servings 271 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
- Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Nutrition Facts
Per Serving: 271 calories; 15.8 g fat; 11.2 g carbohydrates; 25.4 g protein; 59 mg cholesterol; 147 mg sodium. Full nutrition
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Reviews
Read all reviews 342445 Ratings
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Most helpful positive review
7/29/2007
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 chick...
Most helpful critical review
11/19/2005
Too bland, there is definitely something missing from this recipe! If you want hot you can always add more curry paste, but this does not make up for the lack flavor.
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7/29/2007
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 chick...
8/26/2006
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 tabl...
10/18/2006
Definitely restaurant quality! But don't be fooled by earlier posts: 1 Tbsp is plenty of curry paste, if you're using the kind of paste I use! You might want to start less if you are sensitve ...
11/21/2010
This recipe is a great BASE, but to make it taste restaurant quality quite a few changes/additions are needed. Here is a summary of what I've done: (1) Use sesame oil instead of olive oil. Sa...
4/3/2006
This was SO good! I read the reviews before I prepared it and added more red curry paste as was suggested. I also added some fresh garlic, lime juice, salt and pepper while cooking. It was out o...
11/19/2005
Too bland, there is definitely something missing from this recipe! If you want hot you can always add more curry paste, but this does not make up for the lack flavor.
7/1/2005
Really, really good - it tasted like what you would order in a Thai restaurant. I definitely doubled the red curry paste because I enjoy spicy food. I also couldn't find 'light' coconut milk, ...
11/18/2005
This is a simple and tasty dish. It did lack a bit in the flavor department. I'm not sure what to add--perhaps some ginger or garlic. We added extra curry paste, but it just made it spicier, ...
8/20/2006
This tasted much better than it looked. I added some snow peas for color. Although I added double curry paste we still didn't have enough heat for our taste. Before we added 4 thai peppers to...