Hurry to Have Some Curry!!

Pat and I love this recipe... healthy and flavorful! Watch the zucchini carefully, as it tends to overcook quickly :)

Green Curry Chicken with Zucchini

Ingredients

· 2 medium zucchini or 2 long purple Asian eggplants

· 1 ½ cups unsweetened coconut milk

· 2-3 tablespoons green curry paste

· ¾ pound chicken breast, cut into large chunks

· 1 ½ cups chicken broth

· 2 tbsp. fish sauce

· 1 tbsp. brown sugar

· 6 to 8 lime leaves, torn or cut in half (recipe says optional- I say a must!)

· A handful of fresh Asian or Italian basil leaves, plus basil sprigs for garnish

Preparation

1. Cut the zucchini in half lengthwise and the crosswise into 1-inch chunks, set aside. In a medium saucepan or heavy skillet, bring ¾ cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2-3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste and cook 2-3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook 2 minutes more, tossing to coat it with the sauce.
2. Add the remaining ¾ cup of coconut milk, chicken broth, zuchinni, fish sauce, sugar, and about half of the lime leaves, and bring to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the zucchini is tender but still form, 8 -10 minutes. Remove from the heat and stir in the remaining lime leaves and the fresh basil leaves. Garnish with a few sprigs of fresh basil and serve hot or warm with brown rice.