Thai Chicken Zucchini and Tomato Curry

Ingredients

• 3 tablespoons vegetable 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
• 2 tablespoons water
• Finely grated zest of 1 lime
• 1 tablespoon fresh lime juice
• 1/2 cup chopped cilantro
• Rice, for serving

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