Thai Chicken, Zucchini and Tomato Curry

Name: Thai Chicken, Zucchini and Tomato Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons vegetable oil; 1 1/4 lbs boneless chicken breasts, sliced crosswise 1/3 inch thick; salt & freshly ground black pepper; 1 onion, sliced 1/4 inch thick; 2 zucchini, cut into 2-by-1/2-inch sticks (1 pound); 1 1/2 cups cherry tomatoes; 1 tablespoon Thai red curry paste; 1/2 cup unsweetened coconut milk; 2 tablespoons water; 1 finely grated lime, zest of; 1 tablespoon fresh lime juice; 1/2 cup chopped cilantro; rice, for serving

Submitted by Pinay0618

"A new way to use the baskets of zucchini and tomato that will come out of the garden. Recipe is from Food & Wine."

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Ready In:: 35mins
Ingredients:: 13
Serves:: 4

ingredients

3 tablespoons vegetable oil
1 ¹⁄₄ lbs boneless chicken breasts, sliced crosswise 1/3 inch thick
salt & freshly ground black pepper
1 onion, sliced 1/4 inch thick
2 zucchini, cut into 2-by-1/2-inch sticks (1 pound)
1 ¹⁄₂ cups cherry tomatoes
1 tablespoon Thai red curry paste
¹⁄₂ cup unsweetened coconut milk
2 tablespoons water
1 finely grated lime, zest of
1 tablespoon fresh lime juice
¹⁄₂ cup chopped cilantro
rice, for serving

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.