Thai Curry Recipe

Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan (pictured). Once sizzling, add the chicken, onions, and red curry paste and cook just until the chicken is mostly opaque.

Stir Fry Veggies: Add the broccoli and stir fry for one minute. Add the bell peppers, carrots, (zucchini if using per original recipe), ginger, and garlic, and sauté for one minute.

Add Ingredients: Add half of the coconut milk. Mix the remaining half with one tablespoon of cornstarch. Add it to the skillet along with all remaining ingredients (except Garnishes).

Simmer: Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin it with water. Discard the bay leaf.

Adjust to Taste: Garnish with additional optional fresh basil, cilantro, lime zest, lime juice, and chili sauce/Sriracha to taste. Serve with rice.