Red Curry Thai Chicken Stir Fry

• Chicken & Vegetables
• 4 chicken breasts, cubed
• 2 tablespoons olive oil, divided
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 large onion, diced
• 2 stalks celery, sliced thin
• 1 red pepper, diced
• 1/2 head cauliflower florets
• 4 garlic cloves, minced
• 2 large carrots, sliced
• 1 zucchini, sliced, then halved
• 1 ounce can coconut milk
• 3/4 cup chicken broth
• 2 tablespoons red curry paste
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 10 fresh basil leaves, finely chopped
• Creamy Coconut Rice
• 2 cups jasmine rice
• 2 cans coconut milk
• 1 teaspoon salt

1. Heat a deep skillet over medium heat, and add one tablespoon of olive oil, chicken breast, salt and pepper.
2. Cook until done stirring often, about 4-5 minutes.rnTransfer to a plate.
3. Add 1 tbsp olive oil to the same pan, and add all of the vegetables mixing well.
4. Cook until the cauliflower is fork tender, about 5-7 minutes.
5. Add the coconut milk, chicken broth, red curry paste, salt and pepper.
6. Bring to a boil, then reduce to simmer, add the chicken back, and cook an additional 2-3 minutes.
7. Sprinkle with fresh basil.
8. Serve over creamy coconut rice.
9. PLace rice, coconut milk, and salt in a medium saucepan, and bring to a boil.
10. Reduce heat to low, and cook until all liquid is absorbed, about 15 minutes.
11. WATCH ME MAKE THIS ON YOUTUBE:rnDASH OF AMY

chicken, chicken breasts, olive oil, black pepper, salt, onion, stalks celery, red pepper, cauliflower, garlic, carrots, zucchini, coconut milk, chicken broth, red curry, salt, pepper, basil, coconut rice, jasmine rice, coconut milk, salt

Taken from food52.com/recipes/78502-red-curry-thai-chicken-stir-fry (may not work)