Ingredients
4
4 servings
- •2 teaspoons olive oil
- •1 pound skinless, boneless chicken breast halves - cut into thin strips
- •1 tablespoon Thai red curry paste
- •1 cup sliced halved zucchini
- •1 red bell pepper, seeded and sliced into strips
- •0.5 cup sliced carrots
- •1 onion, quartered then halved
- •1 tablespoon cornstarch
- •1 (14 ounce) can light coconut milk
- •2 tablespoons chopped fresh cilantro
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
- Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Nutritional Facts
Per 4 servings
- Calories: 271
- Carbohydrate: 11g
- Fat: 16g
- Fiber: 2g
- Protein: 25g
- Sugar: 4g
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