Thai Red Curry Chicken and Vegetables

carlsbadcravings.com

Qortz

3 tbsp curry paste (1 jar); can use chili garlic sauce in place of sweet chili; more lime juice

1 ½ tablespoons olive oil or coconut oil

1 pound chicken breasts sliced into ¼” slices then 2” pieces**

½ large onion, chopped

2 tablespoons red curry paste

1 red bell pepper, thinly sliced then chopped into 2” pieces

1 orange bell pepper thinly sliced then chopped into 2” pieces

1 small zucchini, sliced

2 teaspoons freshly grated ginger

4 garlic cloves, minced

1 13.5 oz. can quality coconut milk (I like Chaokoh)

1 tablespoon cornstarch

1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)

2 tablespoons less sodium soy sauce

2 tablespoon fish sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1 bay leaf

1 teaspoon dried basil

¼ teaspoon salt more or less to taste

¼ teaspoon pepper

sriracha to taste/ Asian chili sauce (optional)

subheading: GARNISH:

lime zest to taste

fresh basil

fresh cilantro

fresh lime juice

Note: Ingredients may have been altered from the original.

Directions at carlsbadcravings.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer