2 medium zucchini cut into 1 inch chunks
1 1/2 cups unsweetened coconut milk
1-3 t. green curry paste (this is the spice, use sparingly to start)
3/4 lb. chicken breast chunked
1 1/2 c. chicken broth or water
2 T. fish sauce
1-3 T. brown sugar
6-8 lime leaves torn, or 1-2 T. lime juice
A handful of Asian or Italian basil leaves or, 1 t. dried.
In a medium saucepan, bring 3/4 c. coconut milk to a gentle boil over med/high heat. Cook for 2-3 minutes
until thickened and fragrant. Add curry paste and cook 2-3 minutes more, pressing and stirring it to dissolve it in the
milk. Add the chicken and cook 2 minutes more, tossing to coat with sauce.
Add the remaining milk as well as the other ingredients except basil and bring to a gentle boil. Reduce heat to a simmer and cook until
chicken is done and zucchini are tender but still firm, 8-10 minutes. Add the basil and serve hot or warm. We love this
as a soup but if cooked a little longer it thickens slightly and is great over rice.
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