Curry is one of my favorite things to eat. I've never tried cooking it, so when I saw this recipe, I had to give it a go. I love the heat that enters my mouth when tasting a delicious curry. It never fails to clear my sinuses, and always pleases.
3 tablespoons vegetable oil
1 lb chicken breasts cut into strips
salt and pepper to taste
1 onion, sliced thin
2 zucchini cut into strips
1 cup cherry tomatoes, or roma tomatoes quartered
1 tablespoon thai red curry paste (or more if you want it more spicy)
1/2 cup unsweetened coconut milk
2 tablespoons water
zest of 1 lime
1 tablespoon lime juice
1/2 cup chopped cilantro
I couldn't believe how easy and versatile this recipe was. Any of the ingredients could easily be substituted out. You can vary your proteins, the vegetables, and even the curry paste comes in red, yellow, and green varieties. Definitely something you can play with to find your perfect curry match!
In a large wok, heat 2 tablespoons of the oil. Add the chicken. Season with desired amount of salt and pepper and cook until white throughout. Then take chicken out and set aside on a plate.
Add remaining oil to wok and stir in onion until just soft. Then add zucchini and tomatoes and stir fry for about 2 minutes. Stir in curry paste, coconut milk, water, lime zest, lime juice, and bring to a simmer.
Add chicken back in and stir in cilantro. I must say, cilantro is definitely a powerful flavor, but this is one dish where it did not overpower anything. It was more of a subtle taste, and I'm glad it was, because Andy doesn't really like cilantro, and I like how I was able to sneak it in there.
And you're done! Serve over rice and enjoy!