Thai Red Curry Chicken with Vegetables

I don't know why it's taken me so long to post this recipe, but the flavor is UNREAL. I'm all about easy chicken, rice and veggie dishes and this one does not disappoint. If you want something that comes together in 30 minutes and will become your ultimate comfort food, this is it.

The red curry paste in this dish is such a welcomed twist and I absolutely love the addition of the zucchini and red peppers. Oh man my mouth is watering just looking at these pics! Do yourself and those you love a favor and make this right away!

Thai Red Curry Chicken with Vegetables

Adapted from Carlsbad Cravings

1 1/2 Tbsp. olive oil

1 lb. chicken breasts sliced into 1/4-inch slices then 2-inch pieces

2 Tbsp. red curry paste

1/2 large onion, chopped

1 red bell pepper, thinly sliced then chopped into 2” pieces

1 small zucchini, sliced

1/2 tsp. ground ginger

4 tsp. garlic, minced

1 (13.5 oz.) can coconut milk

1 Tbsp. cornstarch

1 sweet chili sauce

4 Tbsp. less sodium soy sauce

2 Tbsp. lime juice

1 Tbsp. brown sugar

1 tsp. dried basil

1/2 tsp. salt

1/4 tsp. pepper

cilantro and lime juice for garnish

2 cups cooked white rice, for serving

1. Heat oil over medium-high heat in large nonstick pan. Add chicken and red curry paste and cook just until chicken is no longer pink. Remove chicken to a plate and cover with foil to keep warm.

2. Add onion, bell pepper, zucchini, ginger and garlic to pan and sauté 5 minutes.

3. Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients.

4. Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired tenderness.

5. Garnish with cilantro and lime juice and serve over rice.