Use a mild curry powder for this dish, which is appropriate for babies 1 year old and up.
Make Ahead: Cover tightly and refrigerate for up to 3 days, or freeze for up to 2 months.
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon canola or grapeseed oil
- 3/4 pound boneless, skinless chicken breast, cut into very small and thin strips
- 1 medium zucchini, cut into small dice (1 cup)
- 1/2 cup coconut milk
- 1/2 cup vegetable or low-sodium chicken broth, preferably homemade
- 1 teaspoon red curry paste or mild curry powder
- 15 basil leaves, finely chopped (2 tablespoons)
Combine the cornstarch and water in a small bowl; mix well.
Heat the oil in a wok or large saute pan over medium-high heat until the oil shimmers.
Add the chicken and stir-fry for 2 to 3 minutes, until no trace of pink remains. Use a slotted spoon to transfer to a plate.
Add the zucchini, coconut milk, broth and curry paste or powder to the wok or saute pan; stir to combine. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, for 6 to 7 minutes, until the zucchini is tender.
Return the chicken to the wok or sauce pan, and add the basil and the cornstarch mixture. Cook, stirring constantly, for about 2 minutes, until the sauce has thickened. Let cool to lukewarm before serving, or cool thoroughly before storing.
From Ryan Morgan, executive chef at Art and Soul restaurant in Washington.
Tested by Bonnie S. Benwick.
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