This recipe comes from Jessica Harmon, one of my good friends. Feel free to adapt it according to your own personal taste. – Kirsti
4 Tbs. olive oil
1 small onion, diced small
1 Tbs. fresh ginger, grated
1 Tbs. garlic
1 Tbs. red curry paste
1 Tbs. sugar
1 (14 oz.) can coconut milk salt and pepper, to taste
3 boneless skinless chicken breasts
1 small zucchini, chopped
1 (15 oz.) mini corn, chopped or whole
½ c. cherry tomatoes, cut in half
1 Tbs. chopped cilantro (optional)
In a saucepan place 2 tablespoons of oil, onion, ginger, garlic, red curry paste, and sugar. Sauté for one minute. Add coconut milk, bring to a boil, then simmer for 10 minutes. Season with salt and pepper.
Cut the chicken breasts into ½” cubes. In a large frying pan heat the remaining 2 tablespoons of oil, then add chicken. Cook just until the chicken is no longer pink in the center. Add zucchini and corn. Cook about 3 minutes more, then add curry sauce and cherry tomatoes. Heat through. Add cilantro just before serving.
Serve over brown or white rice.