Recipes Thai Chicken, Zucchini and Tomato Curry 4.0 (3,127) 1 Review Plus: F&W's Chicken Cooking Guide More Fast Thai Recipes By Marcia Kiesel Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Kana Okada Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. 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. Rate it Print