Yields:
2 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
At the end of my culinary studies I did a brief externship with Melinda’s Heaven. The owner asked for an article on the curries of Asia and for an original recipe. I so loved the variances that I came up with 3. This is one of those recipes. The article can be found at https://goodeatsgreatmemories.com/2019/09/15/curry-of-the-asian-continent/
Ingredients
Adjust Servings
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces, cook and stir for about 5 minutes until chicken is well browned.
- Mix in the curry paste, zucchini, bell pepper, carrot, and onion. Cook until vegetables are soft and chicken is 165 degrees internally, about 8 more minutes.
- Dissolve the cornstarch in the coconut milk, then pour it into the skillet. Bring to a boil, then simmer over medium heat for 1 minute until sauce is well thickened. Right before serving, stir in the cilantro.