Thai Red Chicken Curry

• Living in St George, I have come to love the Thai restaurant here. It's amazing!!! So the other night I was craving it but didn't want to spend the money to go out to eat. Love the Internet that you can find almost any type of recipe online. This recipe is one I found at allrecipes.com and although it's not as spicy as what I could get at my favorite Benjia's, it was still pretty darn amazing and authentic. I loved all the veggies in it and even added sliced carrots and of course, bean sprouts, to make it even more yummy. And another love with Thai food, add chopped peanuts at the end. YUMMY!!!
• 
  
• 2 tsp olive oil
• 1 lb skinless, boneless chicken breasts, cut into strips
• 1 tablespoon Thai red curry paste
• 1 cup sliced halved zucchini
• 1 red bell pepper, seeded and sliced into strips
• 1/2 cup sliced carrots
• 1 onion, quartered then halved
• 1 tablespoon cornstarch
• 1 (14 ounce) can light coconut milk
• 2 tablespoons chopped fresh cilantro

Directions

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.

**Did I mention this was super easy and quick to make? Plus, you could always do beef, pork, shrimp, etc instead of chicken. Love it!