Sliced chicken breast sautéed with fresh zucchini, peppers and onions, smothered in curry paste and simmered in creamy coconut milk.
|1||Package Maple Leaf Prime Naturally® Thin Sliced Chicken Breasts|
|1 tbsp||(15 mL) Vegetable oil|
|1 tbsp||(15 mL) Thai red curry paste|
|1||Medium zucchini, sliced lengthwise into thin strips|
|1||Red pepper, sliced|
|1||Green pepper, sliced|
|1||Medium onion, sliced|
|1 tbsp||(15 mL) Cornstarch|
|1||(12 oz/360 mL) Can light coconut milk|
|.25 cup||(60 mL) Fresh chopped cilantro|
HEAT oil in a large skillet over medium-high heat. Add chicken and stir-fry for 3-4 minutes until lightly browned and the internal temperature reaches 165°F (74°C). Add curry paste, zucchini, peppers and onion. Continue to cook for another 2-3 minutes, stirring frequently.
DISSOLVE cornstarch in coconut milk and pour into the pan. Bring to a boil, lower heat to medium and simmer gently for 2-3 minutes. Stir in cilantro just before serving.
Show More Comments
No Comments yet