INGREDIENTS
1 Lbs of Boneless Chicken Breast (Skinless)
2 Teaspoon of Olive Oil
1 Tablespoon of Thai Red Curry Paste
1 Cup of Zucchini (Sliced)
1 Red Bell Pepper (Sliced in Strips)
1/2 Cup of Carrots (Sliced)
1 Onion (Quartered)
1 Tablespoon of Cornstarch
1 Can of Coconut Milk (Light – 14 Ounces)
2 Tablespoon of Cilantro (Chopped)

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.

Tags | red curry, thai curry, thai food