• 4servings
  • 10minutes
  • 271calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 pound skinless, boneless chicken breast halves - cut into thin strips

  3. 1 tablespoon Thai red curry paste

  4. 1 cup sliced halved zucchini

  5. 1 red bell pepper, seeded and sliced into strips

  6. 1/2 cup sliced carrots

  7. 1 onion, quartered then halved

  8. 1 tablespoon cornstarch

  9. 1 (14 ounce) can light coconut milk

  10. 2 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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