Wednesday, April 2, 2014

Red Curry Chicken and Vegetables

I wanted something different from the same old.  I had some red curry paste in the refrigerator and decided to try using that.  I checked out a bunch of recipes online and smooshed some together and took a few things away and this is what I made.


Red Curry Chicken and Vegetables

Rice  I used Jasmine rice

1 or 2 chicken breasts, thinly sliced into small strips.
1/2 large onion, chopped, about 1 cup
1 teaspoon minced garlic
1 zucchini, diced  about 1 1/2 cups
3/4 cup julienned carrots
2 ribs celery, thinly sliced
1 Tablespoon grated or thinly sliced ginger
1 1/2 Tablespoons red curry
2 teaspoons brown sugar
1 can unsweetened coconut milk
1 Tablespoon corn starch

1/2 cup chopped peanuts  Or more!
1/2 cup sliced cilantro      Or more!
1 Tablespoon fresh lime juice,  about 1/2 lime

Start the rice cooking according to the directions on the package.


Heat a Tablespoon of oil in a large fry pan.  Add the onions and cook until translucent. 

I sliced a chicken breast horizontally and then sliced the two large pieces in thin strips about an inch long.  I would have used two breasts, but only had one.  Add the chicken to the onion and cook until no longer pink.


Now add the garlic, ginger, zucchini and carrots.  Throw in any vegetables you like.  These are what I had.  Sauté for about 3 minutes and add the red curry paste and brown sugar.


Mix the  corn starch with the coconut milk and add to the vegetables and chicken.  Cook until warmed through and slightly thickened.


Serve over rice with the peanuts and cilantro on top.  Squeeze a bit of lime over everything.




You can't go wrong with a bit more peanuts and cilantro!  Serve extra to add as you eat.


  1. ooooh, yummy. I am jealous that you can just combine different recipes and come up with something so tempting.

  2. Memomto self...don't read a good recipe while lying in bed later at night. Do it in the morning and then plan a recipe. This one looks and probably tasted great.