Thai Chicken, Zucchini and Tomato Curry


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Thai Chicken, Zucchini and Tomato Curry
Photo: © Kana Okada
Total Time:
30 mins


  • 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


  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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