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Thai Red Curry

Growing up in the Seattle area, I loved having a variety of food options available to me - Thai, Indian, teriyaki, seafood, Vietnamese and Filipino are some of my favorites.  

I miss having these foods and any time I get to Seattle I indulge.  

I have tried several times to make curry, my absolute favorite, at home and finally hit upon this delicious recipe.  Enjoy!

Thai Red Curry

Makes four servings

  • Two teaspoons olive oil

  • One lb. boneless, skinless chicken breasts, sliced thin

  • One tablespoon Thai red curry paste

  • One cup sliced zucchini

  • One red bell pepper, sliced into strips

  • One-half cup sliced carrots

  • One-half cup fresh or frozen broccoli

  • One red onion, sliced into thin strips

  • One tablespoon cornstarch

  • One (14 oz) can light coconut milk

  • Two tablespoons chopped cilantro

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about three minutes. Mix in the curry paste, zucchini, bell pepper, broccoli, 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 minute. Right before serving, stir in the cilantro.