Red Curry Paste
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Instructions
In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.
In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, carrot, and zucchini. saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.
