Often times I crave Thai food, and I’ll either make Carlo head across town with me to our favourite Thai restaurant in Vegas, Lotus of Siam, or we will be lazy and order take out from Pin Kaow, which is no where as good as Lotus of Siam, but they deliver.

However this fast and easy Thai Chicken, Zucchini, and Tomato Curry can make you rethink that Thai delivery because you can have dinner on the table faster than the delivery guy can make it to your house at a fraction of the cost. This Thai Curry feeds 4 people at $2.03 per serving.

Thai Chicken, Zucchini, and Tomato Curry
3 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick
salt and freshly ground pepper
1 onion, sliced 1/4 inch thick
2 zucchini, cut into 2-by-1/2-inch sticks
1 1/2 cups cherry tomatoes
1 tablespoon Thai red curry paste, or to taste
1/2 cup unsweetened light coconut milk
2 tablespoons water
finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 cup chopped cilantro
rice, for serving

In a large pot, heat 2 tablespoons of the vegetable oil. Add the chicken seasoned with salt and pepper, and cook it over a high heat until the chicken is just white throughout, around 2 minutes. Transfer the chicken to a plate.

Add the remaining oil to the pot, and add the onion and stir-fry over a moderately high heat for 2 minutes. Throw the zucchini and cherry tomatoes into the pot and stir-fry for another 2 minutes. Stir in the curry paste (you can add as much as you want depending on how hot you like your curries), coconut milk, water, lime zest, and lime juice and bring the curry to a simmer. Add more coconut milk if you think the curry needs a bit more juice and then stir in the chicken and cook for a couple of minutes.

Serve the curry with cooked rice and top with fresh chopped cilantro for a quick Thai dinner at home.