Zucchini and Chicken Curry
Zucchini and chicken pair well in this Thai red curry. Easy and delicious zucchini and chicken curry that you can make at home with simple ingredients.
Servings: 2 people
Calories: 320kcal
Ingredients
- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste
- 8 oz (230g) boneless and skinless chicken breast, cut into cubes
- 6 baby carrots
- 6 oz (175g) zucchini, cut into quarters
- 80 ml coconut milk
- 1/4 cup water
- 2 teaspoons palm sugar or white sugar to taste
- 1/2 teaspoon fish sauce
Instructions
- Heat up a skillet with the oil. Saute the red curry paste until aromatic.
- Add the chicken and carrots into the pot and stir well with the curry paste.
- Add the zucchini, coconut milk, water and bring the curry to boil, about 5 minutes. Add the palm sugar and fish sauce and let boil for another minute or so, or until the zucchini is a bit soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.
Nutrition
Serving: 2people | Calories: 320kcal | Carbohydrates: 11g | Protein: 26g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 294mg | Fiber: 2g | Sugar: 7g