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Ingredients

• 3 tablespoons  vegetable oil
• 1 1/4 pounds  skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick
•   Salt and freshly ground pepper
• 1   onion, sliced 1/4 inch thick
• 2   zucchini (1 pound), cut into 2-by-1/2-inch sticks
• 1 1/2 cups  cherry tomatoes
• 1 tablespoon  Thai red curry paste
• 1/2 cup  unsweetened coconut milk
• 2 tablespoons  water
• 1   lime
• 1 tablespoon  fresh lime juice
• 1/2 cup  chopped cilantro
•   Rice, for serving

Description

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.

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