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2 teaspoons olive oil

1 pound skinless, boneless chicken breast halves - cut into thin strips
1 package firm tofu

3 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, sliced and halved

1 tablespoon cornstarch

1 (14 ounce) can light coconut milk


Thai Red Curry


Before starting this

Start a batch of brown rice

Rice cooker takes about 40 minutes


Heat the oil in a large skillet over medium-high heat.

Add the chicken pieces; cook and stir for about 3 minutes.
If substituting with tofu, drain and press firm tofu.
Cook tofu in skillet, set aside. Saute vegetables, then add tofu with sauce

Add diced zucchini, bell pepper, carrot and onion.
(And any other veggies you want)

Cook and stir for a few minutes.

Dissolve the cornstarch in the coconut milk, mix in the curry paste, then pour into the skillet.

Bring to a boil, then simmer over medium heat for 1 minutes.

Our Changes:

Recipes calls for 1 T curry, we like 2-3 T curry paste

Adding more veggies like peas, beans or potatoes is good.

Substitute firm tofu for the chicken

Leave out suggested cilantro

Still could use some more 'richness of flavor'

Try garlic salt, table salt, fish sauce...


About 4 servings

Source:, then altered to our tastes .

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