Ingredients
Scale
- 1 tablespoon olive oil
- 2 large boneless, skinless chicken breasts
- 1/2 large onion, chopped
- 1 red bell pepper, chopped
- 2 large carrots, sliced
- 1 large zucchini, sliced
- 1 large tomato, chopped
- 1 tablespoon red curry paste
- 1 can (14oz) coconut milk
- 1 tbs cornstarch
- Fresh cilantro, chopped, to taste (optional)
Instructions
- Heat oil in a large frying pan over medium-high heat, add chicken and stir, cook for 3-4 minutes
- Add all chopped/sliced vegetables with the red curry paste, stir, cook 3 more minutes
- Whisk cornstarch into coconut milk until dissolved
- Pour over chicken and vegetables, stir until combined with red curry paste
- Turn heat down to medium and cook 3-5 minutes (depending on how soft you like your vegetables)
- Top with chopped cilantro, if desired
- Serve over rice or noodles