All Recipes Chicken





Prep Time: 18 mins | Cook Time: 12 mins | Total Time: 30 mins | Yield: 4 to 6 Servings

Oh, my! This Thai Red Curry Chicken recipe is such a delight! Try it now, friends. Enjoy!


1 1/2 tbsp olive oil or coconut oil

1 lb chicken breasts sliced into 1/4” slices then 2” pieces**

1/2 large onion, chopped

2 tbsp 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 tsp freshly grated ginger

4 garlic cloves, minced

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

1 tbsp cornstarch

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

2 tbsp less-sodium soy sauce

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp brown sugar

1 bay leaf

1 tsp dried basil

1/4 tsp salt more or less to taste

1/4 tsp pepper

sriracha to taste/Asian chilli sauce (optional)


lime zest to taste

fresh basil

fresh cilantro

fresh lime juice


Step 1: Place a large nonstick skillet on the stove and turn the heat to medium-high.

Step 2: Add the chicken, red curry paste, and onion. Cook until the chicken is brown.

Step 3: Add the zucchini, ginger, garlic, and bell peppers. Cook for about a minute until translucent and aromatic.

Step 4: Add 1/2 of the coconut milk and stir until well mixed.

Step 5: In a small cup, add the rest of the coconut milk and 1 tablespoon of cornstarch. Stir until well blended, then pour it into the skillet as well as the rest of the ingredients.

Step 6: Allow the mixture to boil.

Step 7: Reduce the heat and simmer the mixture for about 5 minutes or until the texture of the sauce becomes thick and the veggies are cooked.

Step 8: Remove the bay leaf and discard.

Step 9: Remove from the heat and add garnish.

Step 10: Serve and enjoy!