This is a quick and easy curry stirfry made with chicken zucchini red bell pepper and carrot Coconut milk and curry paste make an irresistible sauce No need to go out to eat as this dish is ready in about 20 minutes
Prep Time
20 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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