1 ½ tbsp. olive oil or coconut oil
1 lb. chicken breasts sliced into ¼" pieces then 2" pieces
½ large onion, chopped
2 tbsp. red curry paste
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
2 tsp. freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk (I like Chaokoh)
1 tbsp. cornstarch
1 tbsp. Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tbsp. less-sodium soy sauce
2 tbsp. fish sauce
2 tbsp. lime juice
1 tbsp. brown sugar
1 bay leaf
1 tsp. dried basil
¼ tsp. salt more or less to taste
¼ tsp. pepper
Sriracha to taste/Asian chili sauce (optional)
Heat oil over medium-high heat in a large nonstick skillet.
Add chicken, onion, and red curry paste and cook just until chicken is no longer pink.
Add bell peppers, zucchini, ginger, and garlic and saute 1 minute.
Add half of the coconut milk.
Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (except garnishes).
Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach the desired crisp-tenderness.
Discard bay leaf.
Garnish with additional optional fresh basil, cilantro, lime zest, lime juice, and Sriracha to taste.
Serve with rice