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Red Chicken Curry
Nb persons: 0
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| Ingredients | |
| 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 |
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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