Ingredients:

  • 1 tablespoon coconut oil or vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 tablespoons red curry paste
  • 1 can coconut milk
  • 1 cup vegetable or chicken broth
  • 1 medium bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 pound diced chicken breast or tofu
  • Salt to taste
  • 1 tablespoon lime juice, freshly squeezed
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, white or brown
  • Lime wedges

Instructions:

  1. In a large skillet or wok, heat coconut oil over medium heat.
  2. Add chopped onion and sauté until translucent. Stir in minced garlic and ginger, cooking until fragrant (about 1 minute).
  3. Mix in the red curry paste, cooking for 1-2 minutes to release its flavors.
  4. Add coconut milk and broth; stir well to combine.
  5. Stir in diced chicken or tofu. Add sliced bell pepper and zucchini.
  6. Bring to a gentle simmer; cook until chicken is cooked through (about 10-15 minutes) or tofu is heated through.
  7. Stir in salt to taste and lime juice right before serving.
  8. Serve over cooked rice, garnished with cilantro and lime wedges.