- 10 minutes
- 20 minutes
- Heat the olive oil in a Dutch Oven or a large wok or skillet until hot. Add the garlic and stir-fry for about 30 seconds over high heat, until it gets aromatic.
- Turn the heat down to medium-high and add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
- Stir in the Tom Yum broth, curry paste, snow peas, zucchini, and red bell pepper. Bring to a boil, then turn the heat down and simmer for another 10 minutes. Remove from heat and garnish with fresh cilantro. Serve immediately over cooked rice.