Spicy Thai Chicken And Vegetables

• 1 tablespoon curry
• 1 (14 ounce) can coconut milk, unsweetened
• 1/2 cup chicken broth
• 2 kaffir lime leaves, thinly sliced
• 5 leaves fresh basil, ripped in half
• 1 tablespoon fresh cilantro
• 1 stalk of the bottom softer part lemongrass, rough outer leaves removed crushed and very thinly sliced
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut oil (separated in half)
• 1 slice gingerroot, sliced finely
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 red pepper, sliced
• 1 medium zucchini, sliced in circles
• 2 chicken breasts, sliced
• 1 -2 hot chili pepper, sliced very fine deviened and seeded
• 1/4 cup toasted pine nuts

1. In a sauce pot simmer first 10 ingredients for 5 minutes.
2. In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
3. Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
4. Add the amount chili peppers to pot according to how hot you like your food!
5. Simmer for 5 more minutes.
6. Serve with cooked jasmin rice.
7. Topped with toasted pine nuts.

curry, coconut milk, chicken broth, lime, fresh basil, fresh cilantro, outer, fish sauce, brown sugar, peanut oil, gingerroot, onion, garlic, red pepper, zucchini, chicken breasts, hot chili pepper, nuts

Taken from www.food.com/recipe/spicy-thai-chicken-and-vegetables-52068 (may not work)