Ingredients: |
Ingredients: 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)
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Directions: |
Directions:
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
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