Thai Red Chicken Curry

Total Time

20 Minutes

Servings

4

Ingredients

• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon Thai red curry paste
• 1 cup sliced halved courgette
• 1 red pepper, seeded and sliced into strips
• 1/2 cup sliced carrots
• 1 onion, quartered then halved
• 1 tablespoon corn flour
• 1 (14 ounce) can light coconut milk
• 2 tablespoons chopped fresh coriander

Instructions

1. 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, courgette, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. Dissolve the corn flour 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 coriander.