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
Preparation
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
