Ingredients

• 2 teaspoons olive oil
• 1 pound skinless , boneless chicken breast halves - cut into thin strips
• 1 tablespoon Thai red curry paste
• 1 cup sliced halved zucchini
• 1 red bell pepper , seeded and sliced into strips
• 0.5 cups sliced carrots
• 1 onion , quartered then halved
• 1 tablespoon cornstarch
• 1 , 14 ounce
• 2 tablespoons chopped fresh cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. 2 Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition per serving