Thai Chicken, Zucchini and Tomato Curry

  • Total Time:
  • Servings: 4

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  • 3 tablespoons vegetable oil
  • 1 1/4 pounds skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick
  • Salt and freshly ground pepper
  • 1 onion, sliced 1/4 inch thick
  • 2 zucchini (1 pound), cut into 2-by-1/2-inch sticks
  • 1 1/2 cups cherry tomatoes
  • 1 tablespoon Thai red curry paste
  • 1/2 cup unsweetened coconut milk
  • 2 tablespoons water
  • Finely grated zest of 1 lime
  • 1 tablespoon fresh lime juice
  • 1/2 cup chopped cilantro
  • Rice, for serving

How to make this recipe

  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.

Contributed By Photo © Kana Okada Published May 2009

505459 recipes/thai-chicken-zucchini-and-tomato-curry 2013-12-06T23:53:42+00:00 Marcia Kiesel fast-column|stir-frying|asian|thai|4|fast|staff-favorite may-2009,Marcia Kiesel,thai red curry,chicken curry,chicken breasts,chicken stir-fry,Thai recipes recipes,thai-chicken-zucchini-and-tomato-curry 505459

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