Ingredients
1.5 tablespoons Olive Oil
1 pound Chicken Breast
1/2 Onion
2 tablespoons Red Curry Paste
1 Red Bell Pepper
1 Orange Bell Pepper
1 Zucchini
2 teaspoons Ginger
4 cloves Garlic
13.5 ounces Coconut Milk
1 tablespoon Cornstarch
1 tablespoon Thai Sweet Chili Sauce
2 tablespoons Soy Sauce
2 tablespoons Fish Sauce
2 tablespoons Lime Juice
1 tablespoon Brown Sugar
1 Bay Leaf
1 teaspoon Basil
1 splash Siracha
1.5 cups Rice
Preparation
Heat olive oil over medium heat in large non-stick skillet. Add protein, onion, and red curry paste. Cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger, and garlic and sautee for 1 minute.
Add half of the coconut milk. Mix the remaining coconut milk with cornstarch and add to the skillet along with all of the remaining ingredients.
Bring to a boil and then reduce to a simmer until 5 minutes or until the sauce thickens and the vegetables reach the desired crisp tenderness. If you would like a thinner sauce, thin with water.
Serve with rice
