Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Gather all the ingredients and prepare them by slicing the bell pepper and zucchini, dicing the chicken breast, and washing the basil leaves.
- 2
Heat the Oil
In a large skillet or wok, heat the olive oil over medium heat.
- 3
Cook the Chicken
Add the diced chicken breast to the skillet and cook for about 5-7 minutes, or until the chicken is no longer pink. Stir occasionally.
- 4
Add the Curry Paste
Stir in the Thai red curry paste and cook for another 2 minutes until fragrant.
- 5
Add Coconut Milk
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
- 6
Add Vegetables
Add the sliced bell pepper and zucchini to the skillet. Cook for an additional 5 minutes, stirring occasionally until the vegetables are tender.
- 7
Season the Curry
Stir in the fish sauce, lime juice, and salt to taste. Cook for an additional 2 minutes.
- 8
Finish with Basil
Remove the skillet from heat and stir in the fresh basil leaves just before serving.
- 9
Serve
Serve the Thai curry hot over rice or noodles.