Thai Chicken Coconut Curry

Ingredients

• 1 1/2 pounds chicken breast (chopped into 1-inch pieces)
• Salt and pepper
• 2 tablespoons olive oil (divided)
• 2 zucchini (sliced)
• 1 red bell pepper (sliced)
• 1 yellow onion (sliced)
• 4 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 4 tablespoons Thai red curry paste
• 1 (13.5-ounce) can full fat coconut milk
• 1 tablespoon fish sauce (or more to taste)
• 1 tablespoon fresh lime juice (or more to taste)

Instructions

1. 1

   Pat the chicken pieces until dry, then season with a sprinkle of salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium high heat, then add the chicken and cook without stirring for 3-4 minutes. Continue to cook, stirring until browned a bit and the chicken pieces are mostly cooked through. Transfer to a plate.

2. 2

   Add the remaining oil to the pan, then saute the zucchini, red bell pepper, and onions for 3-4 minutes just to soften a bit but not so long that they go mushy. Add the garlic and ginger. Cook another 1 minute.

3. 3

   Add the coconut milk, red curry paste, and fish sauce, and whisk together. Bring to a gentle boil, then reduce heat, and return the chicken to the pan. Simmer for a few minutes until the chicken is cooked through.

4. 4

   Stir in lime juice, then taste and adjust the seasoning with more lime juice, fish sauce, or salt as desired. Serve over cauliflower rice.