1 lb chicken breast, cut into strips 1 med carrot, sliced
1 Tbl Thai red curry paste 1Tbl olive oil
1 med onion, sliced into strips 1 Tbl corn starch
1 med zucchini, cut into bite size 1-14oz can coconut milk
1 red bell pepper, cut into bite size 2 Tbls chopped, fresh basil leaves
Heat the oil in a skillet over med-high heat. Add the chicken and cook for about 4 minutes. Add the onion and Thai curry paste, stirring to coat the chicken. Cook for 3 minutes then add the remaining vegetables. Cook for about 3-4 minutes until the chicken is done and the vegetables are just cooked but not too soft.
Dissolve the cornstarch in the coconut milk, then pour into skillet and stir. Bring to a boil and then simmer for 1 minute. Turn the heat off and stir in the basil. Serve over rice immediately.