Thai Red Curry with Chicken

I found some recipes online that call for a lot of ingredients in addition to the curry paste, but if you get a good authentic paste, you shouldn’t need any additional seasoning.

Thai Red Curry with Chicken

1 lb chicken, diced
1 can coconut milk
1/4 cup curry paste (use 1/8 if you want it less spicy)
1 red pepper, diced
1 zucchini, cut into thin rounds
1 onion, diced
1 cup chicken stock
Brown rice

Stir-fry curry paste with half the coconut milk until dissolved, then add rest of milk and bring to a boil. Add chicken and cook, approximately 10 minutes. Add vegetables and chicken stock and cook until vegetables are tender. There will be a lot of sauce; this is typical for a curry! Serve with brown rice.