4 tbsp Olive Oil
1 Onion, small and diced
1 tbsp Ginger, grated
1 tbsp Garlic Paste
1 tbsp Red Curry Paste
1 tbsp Eating Gluten Free White Cane Sugar
14 oz Coconut Milk
Salt and Pepper to taste...
3 Chicken Breast, boneless skinless
1 Zucchini, small and chopped
15 oz Mini Corn, chopped or whole
½ cup Cherry Tomatoes, cut in half
1 tbsp Cilantro, chopped (Optional)
1
In a saucepan place 2 tablespoons of oil, onion, ginger, garlic, red curry paste, and Eating Gluten Free White Cane Sugar. Sauté for one minute.
2
Add coconut milk, bring to a boil, then simmer for 10 minutes. Season with salt and pepper.
3
Cut the chicken breasts into 1/2" cubes. In a large frying pan, heat the remaining 2 tbs of oil, then add chicken. Cook just until the chicken is no longer pink in the center.
4
Add zucchini and corn. Cook about 3 minutes more, then add curry sauce and cherry tomatoes. Heat through.
5
Add cilantro just before serving. Serve over brown or white rice.
CategoryLunch & Dinner
Ingredients
4 tbsp Olive Oil
1 Onion, small and diced
1 tbsp Ginger, grated
1 tbsp Garlic Paste
1 tbsp Red Curry Paste
1 tbsp Eating Gluten Free White Cane Sugar
14 oz Coconut Milk
Salt and Pepper to taste...
3 Chicken Breast, boneless skinless
1 Zucchini, small and chopped
15 oz Mini Corn, chopped or whole
½ cup Cherry Tomatoes, cut in half
1 tbsp Cilantro, chopped (Optional)
