Reagan Endorsed Thai Chicken, Zucchini, and Tomato Curry

When a 5 y/o who eats like a bird at dinner time, asks not only for seconds but thirds, you know you have a winner that is too good not to share.

This is definitely going into our "Favorites Folder".

Thai Chicken, Zucchini, and Tomato Curry

4 servings.

3 Tbs Vegetable oil ( I used Olive oil)
1 1/4 pounds boneless, skinless chicken breasts cut crosswise 1/3 inch thick
Salt and Freshly ground pepper
2 Zucchini ( I only used 1) cut into 2-by-1/2 inch sticks
1 1/2 C Cherry tomatoes
1 Tbs Thai red curry paste ( I used Biryani curry paste)
1/2 C unsweetened coconut milk
2 Tbs water
Finely grated zest of 1 lime
1 tbs fresh lime juice ( 2 would be better)
1/2 C chopped cilantro

1. In a large skillet, heat 2 Tbs of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout. 2 minutes. transfer chicken to a plate.
2.Add the remaining oil to the skillet. Add the onion and sir-fry over moderately high heat for 2 minutes. Add the Zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro.

Transfer to plates and serve with rice.

ENJOY !!

Written by Penny of The Giving Tree.