Thai Chicken, Zucchini, & Tomato Curry
(from tschil’s recipe box)
Source: Dinner Tonight
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Ingredients
- 3 tablespoon(s) vegetable oil
- 1 1/4 pound(s) skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick
- Salt and freshly ground pepper
- 1 onion, sliced 1/4 inch thick
- 2 zucchini 2-by-1/2-inch sticks, 1 pound cut into
- 1 1/2 cup(s) cherry tomatoes
- 1 tablespoon(s) Thai red curry paste
- 1/2 cup(s) unsweetened coconut milk
- 2 tablespoon(s) water
- Finely grated zest of 1 lime
- 1 tablespoon(s) fresh lime juice
- 1/2 cup(s) chopped cilantro
- Rice, for serving
- Read more: http://www.kitchendaily.com/recipe/thai-chicken-zucchini-and-tomato-curry-149278/#ixzz1aR0yA5rY
Directions
-
In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.
-
Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.
-
Read more: http://www.kitchendaily.com/recipe/thai-chicken-zucchini-and-tomato-curry-149278/#ixzz1aR117t2S