Red Thai curry with chicken and vegetables

Ingredients for 4 servings:

• 500 g chicken breast, in bite-sized pieces
• 1 onion(s), diced
• 2 tbsp curry paste, red
• 1 red bell pepper(s), cut into strips
• 1 bell pepper(s), yellow, cut into strips
• 1 zucchini, cut into half moons
• 1 carrot(s), cut into strips
• 2 tsp ginger, finely chopped
• 2 cloves garlic
• 1 can coconut milk, 400 ml
• 2 tbsp oil
• 1 tbsp cornstarch
• 1 tbsp sweet chili sauce
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tbsp Sriracha sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 bay leaf
• Salt
• Coriander, fresh, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Heat oil in a large non-stick skillet over medium heat. Add chicken, onion, and red curry paste and cook until the chicken is no longer pink. Add bell pepper, zucchini, ginger, and garlic and cook for 1 minute. Add half of the coconut milk. Mix the remaining coconut milk with 1 tablespoon of cornstarch and add it to the skillet along with all the remaining ingredients. Bring to a boil, then simmer for 5 minutes, or until the sauce thickens and the vegetables reach your desired tenderness. If you prefer a thinner sauce, thin it with water. Remove the bay leaf. Season to taste with salt and fresh cilantro. Serve over rice. The vegetables can be substituted or expanded to taste. I like to add broccoli and beans.