Easy summer vegetable curry uses seasonal vegetables that you can mix to include your favorites! Light and flavorful, it is the perfect summer comfort food!
Toss chicken with 2 tablespoons curry paste. Marinate in refrigerator while chopping the vegetables.
Heat 1 tablespoon of oil large skillet or wok over medium-high heat. Add in chicken and cook 3-4 minutes, stirring occasionally.
Add onions to pan and cook with chicken for 1-2 minutes. Add in peppers, then zucchini and saute for a couple of minutes longer, to sear slightly. (Corn can be added at this step, but I Iike to add it later so that it keeps a crunch.)
Lower heat to medium and stir in remaining curry paste. Cook until fragrant, 1-2 minutes.
Pour in coconut milk and raise heat to bring to a boil. Once it is boiling, reduce to low heat. Taste the sauce. If you want to be spicier, remove a small amount of sauce to a small bowl. Mix in additional paste. Add back to pan and continue cooking. If it is too spicy, add more coconut milk.
Cook, stirring occasionally until the sauce has thickened and the chicken is cooked through 10-15 minutes.
Stir in fish sauce. Serve over steamed rice.
Nutrition
Calories: 665kcal
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.