Vietnamese Chicken & Zucchini Coconut Curry with Jasmine Rice
A comforting yet light Vietnamese-style curry featuring tender chicken breast and fresh seasonal zucchini simmered in a fragrant, creamy light coconut milk sauce, served with fluffy jasmine rice.
Ingredients
- Chicken Breast180 g
- Cooked Jasmine Rice140 g
- Fish Sauce5 ml
- Garlic5 g
- Light Coconut Milk90 ml
- Fresh Lemongrass5 g
- Vegetable Oil5 ml
- Zucchini150 g
- Red Curry Paste8 g
- Fresh Basil5 g
- Fresh Cilantro5 g
Instructions
- 1Step 1
If not already cooked, prepare jasmine rice according to package directions.
- 2Step 2
Cut chicken breast into 1-inch cubes. Dice zucchini into 1/2-inch pieces. Mince garlic. Thinly slice lemongrass (use only the tender inner part).
- 3Step 3
Heat vegetable oil in a medium saucepan or wok over medium heat. Add minced garlic and sliced lemongrass, sauté for 30 seconds until fragrant.
- 4Step 4
Add red curry paste and cook for 1 minute, stirring constantly, until aromatic.
- 5Step 5
Add chicken cubes to the pan and cook for 2-3 minutes until lightly browned on all sides.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.