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Red Curry Chicken


Serve over basmati rice

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Rate this recipe 4.8/5 (4 Votes)


  • 8 baby carrots, julienne
  • 1/4 large onion, sliced
  • 3 stalks asparagus, cut into 2 in. pieces
  • 1/2 lb boneless chicken breast, sliced into strips
  • 1/2 red bell pepper, sliced
  • 1/2 small zucchini, julienne
  • 1/2 c frozen peas
  • 8 shrimp, cleaned and deveined (optional)
  • 1 can 13.5 oz, light coconut milk
  • 2 TBs MAESRI red curry paste
  • 1 tsp curry powder
  • 2 tsp fresh ginger, minced
  • 3 cloves garlic, minced
  • salt and pepper
  • oil for stir fry
  • cilantro for garnish


Servings 2


Step 1

Curry Sauce:
Whisk together the coconut milk, curry paste, curry powder, ginger, and garlic. Set aside.

Stir fry onion and carrots in oil for 2 minutes. Add chicken and each vegetable group in order at 1 minute intervals. Add shrimp, if desired, last; add salt and pepper and cook an additional 2 minutes.
Add curry sauce and cook for about 3 minutes until thickened.
Garnish with cilantro.

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