Thai Chicken, Zucchini And Tomato Curry

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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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