Red Thai Curry with Vegetables

photo credit: cookieandkate.com/2015/thai-red-curry-recipe

2 T olive oil

1 onion, chopped

1 lb of chicken, chopped into large bite-sized pieces

2 carrots, chopped

1 cup green beans, ends chopped off and cut in half

1 can of coconut milk

2 tablespoon Mae Ploy red curry paste

1 tsp sugar

1 zucchini, cut on the lengthwise and then chopped

1 red pepper, chopped

Heat olive oil in a pan and saute onion until translucent (do not allow it to burn).  Add chicken, carrots, and green beans and saute for an additional 3 minutes.  Add coconut milk, curry sauce, and sugar and saute for an additional 10 minutes.  Add zucchini and red pepper and continue to cook for 5 more minutes.  Serve over brown rice (fresh basil is also a nice touch if available).