2 TBSP olive oil
3 TBSP red curry paste
1 yellow onion - sliced
2 chicken breasts - cubed or cut into small strips
salt and pepper
1 can sliced water chestnuts
1 1/2 inches fresh ginger - minced
3 cups veggies of choice - i used green beans and sliced carrots - you can also use broccoli, cauliflower, bell peppers
1 can coconut milk
1/4 cup chicken stock
one 14 oz can diced tomatoes (no salt added)
Heat a large pan over medium heat with the olive oil, curry paste and onion - cook and let sizzle about 5 minutes. Season chicken with salt and pepper and add to pan. Add chicken to pan and cook until golden on all sides. Add veggies and ginger and cook, stirring often, until the vegetables are coated evenly. Add the coconut milk, tomatoes and chicken stock and bring to a simmer. Let simmer until the chicken is cooked through and vegetables are to desired tenderness - about 20 minutes.
Squeeze fresh lime juice over the top before serving!