• Prep Time: 10 Minutes
  • Cooking Time: 5 Minutes
  • Serves: 2

Zucchini and Chicken Curry

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon oil
  • 1 1/2 tablespoons red curry paste
  • 8 oz boneless and skinless chicken breast, cut into cubes
  • 6 baby carrots
  • 6 oz 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


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.

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