Thai Chicken, Zucchini And Tomato Curry

• 3 tablespoons vegetable oil
• 1 1/4 lbs boneless chicken breasts, sliced crosswise 1/3 inch thick
• salt & freshly ground black pepper
• 1 onion, sliced 1/4 inch thick
• 2 zucchini, cut into 2-by-1/2-inch sticks (1 pound)
• 1 1/2 cups cherry tomatoes
• 1 tablespoon Thai red curry paste
• 1/2 cup unsweetened coconut milk
• 2 tablespoons water
• 1 finely grated lime, zest of
• 1 tablespoon fresh lime juice
• 1/2 cup chopped cilantro
• rice, for serving

1. In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.
2. Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.

vegetable oil, chicken breasts, salt, onion, zucchini, cherry tomatoes, red curry, unsweetened coconut milk, water, lime, lime juice, cilantro, rice

Taken from www.food.com/recipe/thai-chicken-zucchini-and-tomato-curry-426926 (may not work)