Thai Chicken, Zucchini and Tomato Curry

A new way to use the baskets of zucchini and tomato that will come out of the garden. Recipe is from Food & Wine.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  tablespoons  vegetable oil
• 1 1⁄4 lbs boneless chicken breasts, sliced crosswise 1/3 inch thick
•  salt & freshly ground black pepper
• 1  onion, sliced 1/4 inch thick
• 2  zucchini, cut into 2-by-1/2-inch sticks (1 pound)
• 1 1⁄2 cups cherry tomatoes
• 1  tablespoon Thai red curry paste
• 1⁄2 cup unsweetened coconut milk
• 2  tablespoons water
• 1  finely grated lime, zest of
• 1  tablespoon fresh lime juice
• 1⁄2 cup  chopped cilantro
•  rice, for serving

Directions

1. In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.
2. Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.