Thai red curry chicken

• • 1 lb (500 g) boneless, skinless chicken breast, cubed
• • 1/2 tsp (2 ml) each salt and pepper
• • 1 tbsp (15 ml) vegetable oil
• • 1 small zucchini, sliced
• • 1 small red pepper, sliced
• • 1 carrot, sliced
• • 1 onion, sliced
• • 1 tbsp (15 ml) Thai red curry paste
• • 1 2/3 cup (400 ml) light coconut milk
• • 4 tsp (20 ml) cornstarch
• • 1/4 cup (50 ml) chopped fresh cilantro (optional)

Season the chicken with salt and pepper.

Select DIY mode and set total time for 40 minutes and temperature for 140°C. Add the oil to the pot.

Cook with the lid open. Add the chicken to the pot in 3 batches, stir-frying until browned. Remove each batch to a plate.

Add the zucchini, red pepper, carrot, onion and curry paste to the pot. Stir fry until tender-crisp.

Meanwhile, whisk the coconut milk with the cornstarch. Stir into the vegetables. Bring to a boil.

Return all the chicken to the pot. Cook for 8 minutes or until chicken is fully cooked.

Stir in cilantro (if using) before serving.