Thai Red Chicken Curry

1 lb skinless boneless chicken breast cut into thin strips 1/2 C sliced carrots
1 C sliced halved zucchini 1 onion quartered then halfed
1 red bell pepper, seeded and sliced into strips 1 can (14 oz) coconut milk
1 T Thai red curry paste 2 T chopped fresh cilantro
2 t olive oil 1 T cornstarch
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.
note: recipe courtesy of
Thai Red Chicken Curry