Categories: Chicken

Ingredients

• 1 can coconut milk
• 1/2 tablespoon red curry paste
• 1 tablespoon soy sauce
• 1 1/2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1/3 cup basil leaves, coarsely chopped
• 2 teaspoons olive oil
• 1 pound chicken breast, cut in 1 inch cubes
• 1/2 medium bell pepper, julienned
• 1 medium carrot, shredded
• 1 medium zucchini, shredded

Directions

1. In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for 5 minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.

2. In a large non-stick skillet, heat olive oil over medium heat. Season chicken cubes with salt adn pepper. When oil is hot, add chicken. Cook until no longer pink in the middle. Add bell pepper, carrots, and zucchini. Saute until vegetables wilt. Add curry sauce to chicken. Simmer 5 minutes over low heat.

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