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
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
Method
In a large skillet, warm the oil over medium-high heat. Once hot, add diced chicken and sauté for about 3 minutes until lightly browned.
Stir in the red curry paste along with chopped zucchini, bell pepper, carrot, and onion. Cook for an additional few minutes to soften the vegetables.
In a separate bowl, mix cornstarch into the coconut milk until smooth, then pour this mixture into the skillet. Bring everything to a boil, then reduce the heat and let it simmer for 1 minute.
Just before serving, fold in freshly chopped cilantro for a burst of flavor.
