Thai Red Chicken Curry

Ingredients

• teaspoon solive oil
• pound skinless, boneless chicken breast halves - cut into thin strips
• tablespoon Thai red curry paste
• cup slice d halved zucchini
• red bell pepper, seeded and slice d into strips
• 1/2 cup slice d carrots
• onion, quart ered then halved
• tablespoon cornstarch
• (14 ounce) can light coconut milk
• tablespoon schopped fresh cilantro

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, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. Dissolve the cornstarch 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 cilantro. RaniSyn