5.0
(1)
Your folders
Your folders

Export 23 ingredients for grocery delivery
Step 1
Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
Step 2
Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
Step 3
Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don’t do this). Discard bay leaf.
Step 4
Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.
Your folders

484 viewsjocooks.com
4.6
(178)
15 minutes
Your folders

527 viewsonceuponachef.com
5.0
(144)
15 minutes
Your folders

259 viewstasteofhome.com
4.7
(6)
15 minutes
Your folders
347 viewskhinskitchen.com
4.8
(8)
15 minutes
Your folders

258 viewstasteofhome.com
4.7
(7)
15 minutes
Your folders

338 viewslemonblossoms.com
5.0
(7)
30 minutes
Your folders

512 viewstheflavoursofkitchen.com
5.0
(5)
20 minutes
Your folders
85 viewslemonblossoms.com
Your folders

116 viewskitchensanctuary.com
5.0
(14)
25 minutes
Your folders
400 viewskitchensanctuary.com
Your folders

745 viewsrecipefunnel.com
Your folders

311 viewsbbcgoodfood.com
20 minutes
Your folders

298 viewsgreatcurryrecipes.net
5.0
(1)
25 minutes
Your folders

378 viewsfoodnetwork.com
4.7
(18)
40 minutes
Your folders

291 viewsallrecipes.com
4.8
(12)
30 minutes
Your folders

1322 viewsrecipetineats.com
5.0
(105)
20 minutes
Your folders
387 viewsrecipetineats.com
Your folders

245 viewsethnicspoon.com
5.0
(6)
30 minutes
Your folders

332 viewstablespoon.com