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Thai Chicken, Zucchini and Tomato Curry
© Kana Okada

Thai Chicken, Zucchini and Tomato Curry

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE
  1. 3 tablespoons vegetable oil
  2. 1 1/4 pounds skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick
  3. Salt and freshly ground pepper
  4. 1 onion, sliced 1/4 inch thick
  5. 2 zucchini (1 pound), cut into 2-by-1/2-inch sticks
  6. 1 1/2 cups cherry tomatoes
  7. 1 tablespoon Thai red curry paste
  8. 1/2 cup unsweetened coconut milk
  9. 2 tablespoons water
  10. Finely grated zest of 1 lime
  11. 1 tablespoon fresh lime juice
  12. 1/2 cup chopped cilantro
  13. Rice, for serving
  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.

Suggested Pairing

Strawberry-scented rosé.

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