This Thai Red Curry is so delicious, and SO easy. If you are using chicken that has already been cooked, this recipe is easily ready in less than 30 minutes. I try my best to share recipes that don’t have any expensive ingredients, and there are a few ingredients in this Red Thai Curry that cost a little more than I usually spend. Both the fish sauce and the red curry paste jars will make multiple recipes, and the flavor from both is ESSENTIAL. I have several recipes I make regularly that use fish sauce, so I’m okay with spending a little bit more on these ingredients.
Ingredients
- 1 can (13.5 oz) coconut milk
- 1/3 cup chicken broth
- 2 tablespoons fish sauce
- 1 and 1/2 tablespoons red curry paste
- 1-2 heads of broccoli, cut into florets
- 1-2 zucchini, cut into thick slices
- 1 carrot, peeled and cut into a fine julienne
- 2-3 cups cubed cooked chicken breast
- 4-5 cups cooked rice
- Minced fresh cilantro, optional
Instructions
- Combine the first four ingredients in a large, deep skillet. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Stir in vegetables and return to a boil. Reduce heat and simmer, uncovered, 9-11 minutes or until vegetables are tender and sauce thickens slightly.
- Add chicken; heat through. Stir in minced cilantro if desired. Serve with rice.
Thai Red Curry recipe details
Put the first four ingredients in a large, deep skillet. Stir the ingredients until completely combined, and bring to a boil. Reduce heat, and let the sauce simmer for about 5 minutes.
Stir in the vegetables (I usually cut the zucchini a lot thicker than everything else so that it doesn’t get too mushy.) Return to a boil. 
Reduce the heat, and simmer (uncovered) 9-11 minutes.
Add the chicken and make sure it is completely heated through. Stir in minced cilantro if desired. (I don’t usually buy cilantro just for this recipe, but if I have some in the fridge I put it in. You could also use dry cilantro as well.) 
Serve over rice, and enjoy! If you are following the Trim Healthy Mama plan, this meal is an S, so you would need to use cauliflower rice to avoid a crossover. In the pics for this recipe, I had brown rice. Don’t be afraid of a crossover ever now and then!
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