After losing track of how many times I have made this very authentic tasting Thai red chicken curry I discovered that cooking the chicken in hot sesame oil beforehand really is the way to go if you want your chicken to have a nice kick and better absorb all the flavors this curry has to offer. Don’t skip on the curry paste and if anything you should add a little more. If you are concerned about the curry being to hot simply serve with some plain yoghurt which really helps neutralize the hotness. Like any curry the best thing to serve it with is a nice steamed rice and the best rice for the job is, in my opinion anyway, jasmine rice. You are going to love this curry it is just like the ones they serve in restaurants except you will have made it yourself for much less and it will probably taste better too.
- 2 teaspoons olive oil
- 1 pound skinless, boneless chicken breast halves – cut into thin strips
- 1 tablespoon Thai red curry paste
- 1 cup sliced halved zucchini
- 1 red bell pepper, seeded and sliced into strips
- 1/2 cup sliced carrots
- 1 onion, quartered then halved
- 1 tablespoon cornstarch
- 1 (14 ounce) can light coconut milk
- 2 tablespoons chopped fresh cilantro
- 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.