Thai Red Chicken Curry - PantryLink Recipes

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 zucchini
• 1 red bell pepper , seeded and sliced into strips
• 0.5 cups sliced carrots
• 1 onion , quartered then halved
• 1 tablespoon cornstarch
• 1 can light coconut milk , 14 ounce
• 2 tablespoons chopped fresh cilantro