Thai Chicken, Zucchini and Tomato Curry

Thai Chicken, Zucchini and Tomato Curry
Photo by Kana Okada


  • 0.5 cup(s) chopped cilantro
  • 2 tablespoon(s) water
  • Rice
  • Salt and freshly ground pepper
  • 1.5 cup(s) cherry tomatoes
  • 3 tablespoon(s) vegetable oil
  • 1 tablespoon(s) Thai red curry paste
  • + 6 more ingredients
    • 1 onion
    • 0.5 cup(s) unsweetened coconut milk
    • 2 zucchini 2-by-1/2-inch sticks
    • 1 tablespoon(s) fresh lime juice
    • Finely grated zest of 1 lime
    • 1.25 pound(s) skinless, boneless chicken breasts

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...

View full recipe at Food & Wine


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