Step 1

Heat cooking oil in a large skillet under medium high heat.

Step 2

Once oil is bubbling, add chicken to skillet. Once chicken is almost cooked, add Thai red curry paste (see Note 1), garlic, and ginger. Stir continuously for a minute until fragrant.

Step 3

Add coconut milk, fish sauce, brown sugar, lime zest, and lime juice to skillet. Bring to a boil and cook for few minutes. Stirring continuously.

Step 4

Add zucchini, bell peppers, and bamboo shoots. Cook for a few more minutes until zucchini is soft. Stir continuously.

Step 5

Optional: To thicken curry sauce, bring a few tablespoon of curry sauce to a cup and add cornstarch to cup. Stir until cornstarch dissolve then pour cornstarch + water liquid back to skillet. Bring to a boil.

Step 6

Optional: add salt to taste to open up flavors.

Step 7

Remove from heat. Garnish with chopped cilantro.

Step 8

Serve and enjoy!