Thai Chicken, Zucchini & Tomato Curry

Food & Wine is quickly becoming one of my go to magazines for great dinner recipes. I also love that all of their recipes are paired with at least one wine (or beer or cocktail). I pulled this dish from the May 2009 issue under a section entitled "Speediest Stir-fries".  I'm not usually a big stir-fry fan, but I love curry, zucchini and cherry tomatoes - all of which makeup this recipe.

This was super easy and quick - it took me no longer than half an hour start to finish. Hubby loved it and asked me to make more dishes like this one. F&W suggests pairing this with a strawberry-scented Rosé, specifically a 2008 Domaine du Bagnol. We did not have that particular bottle, but I did open a nice dry Washington Rosé that was excellent with this curry dish.

Thai Chicken, Zucchini & Tomato Curry

3 tablespoons vegetable oil (I used olive oil)
1 1/4 pounds skinless, boneless chicken breasts, sliced crosswise 1/3 inch thick
Salt and freshly ground pepper
1 onion, sliced 1/4 inch thick
2 zucchini (1 pound), cut into 2-by-1/2-inch sticks
1 1/2 cups cherry tomatoes
1 tablespoon Thai red curry paste
1/2 cup unsweetened coconut milk (I used light)
2 tablespoons water
Finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 cup chopped cilantro
Rice, for serving (I used Basmati)

In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.

Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.