Ingredients

• 3 tablespoon(s) vegetable oil
• 1 1/4 pound(s) skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick
• Salt and freshly ground pepper
• 1 onion, sliced 1/4 inch thick
• 2 zucchini 2-by-1/2-inch sticks, 1 pound cut into
• 1 1/2 cup(s) cherry tomatoes
• 1 tablespoon(s) Thai red curry paste
• 1/2 cup(s) unsweetened coconut milk
• 2 tablespoon(s) water
• Finely grated zest of 1 lime
• 1 tablespoon(s) fresh lime juice
• 1/2 cup(s) chopped cilantro
• Rice, for serving
• Read more: http://www.kitchendaily.com/recipe/thai-chicken-zucchini-and-tomato-curry-149278/#ixzz1aR0yA5rY

Directions

1. In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.

2. Add the remaining oil to the skillet. Add the onion and stir-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 bowls and serve with rice.

3. Read more: http://www.kitchendaily.com/recipe/thai-chicken-zucchini-and-tomato-curry-149278/#ixzz1aR117t2S

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