easy recipe for thai red curry?

I know this recipe doesn’t call for mushrooms, but I’m sure you could put them in anyway. This a quick recipe – ready in 20 mintues!

Thai Red Chicken Curry

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves – cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.

Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

This is how to get it to taste like a Thai restaurant’s curry

1/s tbsp oil
2 tbsp Red curry paste
1 tbsp palm sugar or brown sugar
500g chicken breast, diced
1 tin (400ml) coconut cream
1 carrot chopped roughtly
1 cup snow peas sliced in half diagonally
1 zucchini julienned
1/4 cup chopped mushrooms (optional – taste quite good with out, but if you like them put them in)
1/8-1/4 (depending on how hot you like it) cup red chillis – seeds removed – sliced long ways diagonally
You don’t need a kaffir lime leaf as this is already included in the curry paste

Method
heat oil in a wok or large frying pan. Add curry paste and heat for 2 minutes. Add chicken and brown for 5 minutes. Add all vegetables cover and cook medium heat for 5 minutes. Add coconut cream and sugar and stir until hot. Never let the coconut cream boil. Serve with steamed Jasmin rice. You can garnish with a tiny bit of shredded lemon grass. Just email me if you want a from scratch recipe for the red curry paste. It is quite detailed.