Thai Chicken Curry

Thai Chicken Curry
  • Prep Time: 15
  • Total Time: 25
  • Servings: 4-6

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About this Recipe

Sliced chicken breast sautéed with fresh zucchini, peppers and onions, smothered in curry paste and simmered in creamy coconut milk.


1 Package Maple Leaf Prime Naturally® Thin Sliced Chicken Breasts
1 tbsp (15 mL) Vegetable oil
1 tbsp (15 mL) Thai red curry paste
1 Medium zucchini, sliced lengthwise into thin strips
1 Red pepper, sliced
1 Green pepper, sliced
1 Medium onion, sliced
1 tbsp (15 mL) Cornstarch
1 (12 oz/360 mL) Can light coconut milk
.25 cup (60 mL) Fresh chopped cilantro


HEAT oil in a large skillet over medium-high heat. Add chicken and stir-fry for 3-4 minutes until lightly browned and the internal temperature reaches 165°F (74°C). Add curry paste, zucchini, peppers and onion. Continue to cook for another 2-3 minutes, stirring frequently.

DISSOLVE cornstarch in coconut milk and pour into the pan. Bring to a boil, lower heat to medium and simmer gently for 2-3 minutes. Stir in cilantro just before serving.


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