This MINUTE Thai Red Curry Chicken with vegetables has amazing coconut cream,
full of layers of flavor, amazingly simple, and all done in one pot! Definitely
a new favorite in our house and better than any restaurant!


Half tablespoons olive oil or coconut oil
1 kg of chicken breasts cut into 1/4 “pieces and 2” pieces **
1/2 large, chopped onion
2 tablespoons red curry paste
1 red pepper, finely chopped and chopped into 2 ′ ′ pieces.
1 chopped orange pepper and chopped into 2 pieces ”
1 small zucchini, sliced
2 tablespoons freshly ground ginger
4 cloves garlic, chopped
1 13.5 oz. can it be high-quality coconut milk (I like Chacko)
1 tablespoon cornstarch
1 tablespoon Asian / Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons under sodium soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon brown sugar
1 bay leaf
1 teaspoon dried basil
Half teaspoon salt more or less to taste
Half teaspoon pepper
sriracha to taste / Asian chili sauce