Thai Chicken, Zucchini and Tomato Curry

Name: Thai Chicken, Zucchini and Tomato Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 355 milliliters cherry tomatoes; 118 milliliters chopped cilantro; 1 Tbsp fresh lime juice; 1 Finely grated zest of lime; 1 onion, sliced 1/4 inch thick; 4 servings Rice, for serving; 4 servings Salt and freshly ground pepper; 567 grams skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick; 1 Tbsp Thai red curry paste; 118 milliliters unsweetened coconut milk; 3 Tbsps vegetable oil; 2 Tbsps water; 454 grams zucchini , cut into 2-by-1/2-inch sticks

The recipe Thai Chicken, Zucchini and Tomato Curry could satisfy your Indian craving in roughly 30 minutes. For $3.91 per serving, you get a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 376 calories, 33g of protein, and 22g of fat per serving. If you have cherry tomatoes, cilantro, lime juice, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

In a large skillet, heat 2 tablespoons of the oil.

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Cooking Oil

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Frying Pan

Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes.

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Salt And Pepper

Whole Chicken

Transfer the chicken to a plate.

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Whole Chicken

Add the remaining oil to the skillet.

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Cooking Oil

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Frying Pan

Add the onion and stir-fry over moderately high heat for 2 minutes.

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Onion

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.

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Cherry Tomato

Coconut Milk

Curry Paste

Lime Juice

Lime Zest

Zucchini

Water

Add the chicken and stir for 20 seconds. Stir in the cilantro.

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Cilantro

Whole Chicken

Transfer to bowls and serve with rice.

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Rice

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Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

355milliliters

cherry tomatoes 118milliliters

chopped cilantro 1Tbsp

fresh lime juice 1

Finely grated zest of lime 1

onion, sliced 1/4 inch thick 4servings

Rice, for serving 4servings

Salt and freshly ground pepper 567grams

skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick 1Tbsp

Thai red curry paste 118milliliters

unsweetened coconut milk 3Tbsps

vegetable oil 2Tbsps

water 454grams

zucchini , cut into 2-by-1/2-inch sticks

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 9 dollars per bottle.