Zucchini and Chicken Curry

Zucchini and Chicken Curry

Zucchini and chicken in a Thai red curry has always been my personal favorite. The reason is simple: this curry is quick and easy, no fuss to make and the end result is always satisfying. I love all kinds Thai recipes and Thai curries are one of the easiest curry to make and it goes so well with fresh steamed white jasmine rice.

Ingredients:

1 tablespoon oil

1 1/2 tablespoons red curry paste

8 oz boneless and skinless chicken breast, cut into cubes

6 baby carrots

6 oz zucchini, cut into quarters

80 ml coconut milk

1/4 cup water

2 teaspoons palm sugar or white sugar (to taste)

1/2 teaspoon fish sauce

Method:

Heat up a skillet with the oil. Saute the red curry paste until aromatic.

Add the chicken and carrots into the pot and stir well with the curry paste.

Add the zucchini, coconut milk, water and bring the curry to boil, about 5 minutes. Add the palm sugar and fish sauce and let boil for another minute or so, or until the zucchini is a bit soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.