I have been preparing this chili for a long time. I have used ground beef, turkey, deer, and elk, but I love ground moose. Because the flavors will meld, the longer you cook it, the better. Add some shredded cheddar cheese on top. Serve alongside warm honey butter and fresh cornbread. This dinner is incredibly popular with men.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
- ½ cup sliced carrots
- 1 onion, quartered then halved
- 1 tablespoon cornstarch
- 1 (14 ounce) can light coconut milk
- 2 tablespoons chopped fresh cilantro
Instructions
- 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.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 6 g |
| Sodium | 147 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Thanks ‘his drink offering’ for the added suggestions. It turned out fabulous. I did add some hot pepper sauce….
Definitely something missing, and not restaurant quality like many are saying that are giving this 4 stars. This has hardly any flavor. Needs brown sugar and fish oil for starters.
This is a simple but great tasting recipe. I substituted boneless/skinless chicken thighs for the breasts and used frozen stir-fry veggies. I also upped the Red Curry Paste.
Made this with some of the suggested alterations like using peanut oil and adding fish sauce. Good but still not great. Something I noticed with other Thai red curry recipes is that they use 2-3 tablespoons of red curry paste instead of the 1 that this recipe lists. Going to try more red curry next time.
wonderful recipe , I just added garlic and thai hot peppers and soy sauce
I liked it but will add a little heat next time.
Made this tonight. A bit disappointing. First the recipe needs salt. I love salt and it needed quite a bit. Also, I am accustomed to a little heat in Thai food. Add a pinch of red pepper flakes and it will be fine.
Added about double the red curry paste for more flavor. YUMM!!
This recipe was a little bland for me as is. I appreciate that this is a quick meal recipe but I do think that the curry is missing some flavours. Looking at some other recipes afterwards, it looks like it’s common to have lime juice, soy sauce, fish sauce, garlic, and ginger incorporated into the curry.
I won’t ever go to Thailand but have eaten some tasty Thai dishes in restaurants. This satisfies my cravings!
It was delicious. Have made it twice now and will make it one of my stock favourites.
so good and easy! it was just my speed and I loved the coconut flavor. I added some chili powder and served over rice
Simple and useful starting dish for aspiring Thai cooks.
I just made it. My husband really likes it. He doesn’t like Cilantro so I didn’t add it. I put 2 Tbsp of red curry paste and it was just the right taste for him. I am a vegetarian but I always cook food that my husband enjoys. He’d been wanting to have this recipe.
Loved the recipe! I’ll make this again and again. It was easy and delicious. I did tweak this a little by adding the onion and carrot in earlier to cook them down more. I also used regular and not light coconut milk.
Yummers! Doubled the curry paste, added some fish sauce and I served it over basmati rice with a sprinkle of peanuts on top. Very delicious!
This is delicious and easy to make. I will make this again for sure!
The recipe is a good foundation. Double the Red curry. Added peanut butter, fresh bean sprouts, cilantro and basil. Served with Thai Carrot Salad and rice.
So so so bland. Even with adding extra spice and spices it was just boring.
I added extra curry paste, a little lemon grass, ginger, and turmeric. Plus some cauliflower instead of the peppers because that’s what I had on hand. It was a little runny because I made it in the instant pot. The flavor was good.
this rwcipe is very good, i don’t care for coconut milk, I used whole milk, and also like this recipe with Greek yogurt instead of milk and corn starch