Thai Red Chicken Curry
Labels:
chicken
,
recipe
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Ingredients:
-
2 teaspoons olive oil
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1 pound skinless, boneless chicken breast halves - cut into thin strips
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1 tablespoon Thai red curry paste
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1 cup sliced halved zucchini
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1 red bell pepper, seeded and sliced into strips
Directions:
- 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.
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