This flavorful stew combines tender chicken with a medley of vegetables in a rich coconut milk base, spiced with red curry and topped with fresh cilantro.
Ingredients
1 pound chicken breast
2 tablespoons red curry paste
1 medium zucchini
1 medium bell pepper
1 large carrot
1 medium onion
1 tablespoon cornstarch
1 can coconut milk
1/4 cup cilantro
2 tablespoons oil
Method
Heat oil in a large skillet over medium-high heat. When the oil is shimmering, add in the diced chicken and sauté for about 3 minutes until it turns golden brown.
Incorporate the red curry paste along with diced zucchini, bell pepper, carrot, and onion. Continue cooking for a few more minutes until the vegetables begin to soften.
In a separate bowl, blend cornstarch with coconut milk until fully combined and smooth. Pour this mixture into the skillet, bringing it to a boil. Once boiling, lower the heat and let it simmer for 1 minute.
Right before serving, mix in freshly chopped cilantro for an added burst of freshness and flavor.
