Thai Red Chicken Curry

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• 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.