Chicken Thai Red Curry With Coconut Cream

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!

INGREDIENTS:

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