Thai Red Curry Coconut Chicken

*365 Organic Unrefined Virgin Coconut Oil, 2 tbsp(remove)
*Boneless Skinless Kirkland Chicken Breast, 16 oz(remove)
*A Taste of Thai - Red Curry Paste, 6 tsp(remove)
Zucchini, .5 cup, sliced(remove)
*Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4"(remove)
Green Peppers (bell peppers), .5 cup, strips(remove)
Carrots, raw, 1 cup, chopped(remove)
Onions, raw, 1 cup, chopped(remove)
Garlic, 2 clove(remove)
*Fish Sauce, 1 tbsp(remove)
Lime Juice, 2 lime yields(remove)
*Adam's 100% Natural Peanut Butter - Creamy, 2 tbsp(remove)
*Argo Cornstarch, 1 tbsp(remove)
*Taste of Thai Lite Light Coconut Milk, 1.33 cup(remove)
Cilantro, raw, 8 tbsp(remove)
*1 small red potato, 2 serving(remove)

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot, potato, garlic, and onion. Cook and stir for a few minutes.
2. Dissolve the cornstarch in the coconut milk, along with peanut butter and fish sauce, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro and top with lime juice.


Serving Size: Makes 4 Large Servings

Number of Servings: 4

Recipe submitted by SparkPeople user RIPCITYMOMMA.