Thai Green Curry

• 2 -3 tablespoons green curry paste
• 2 tablespoons coconut oil or 2 tablespoons other vegetable oil
• 1 - 1 1/2 lb boneless chicken breasts, cut into chunks or 1 -1 1/2 lb shrimp
• 1 (14 ounce) can coconut milk
• 1 teaspoon grated lime zest (zest from 1 lime)
• 1 red bell pepper, seeded and cut into chunks
• 1 zucchini, sliced lengthwise several times then cut into chunks
• fish sauce
• brown sugar
• lime juice
• fresh basil

1. Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste.
2. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add coconut milk.
3. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium low, until you get a nice simmer.
4. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
5. Add the bell pepper and zucchini, plus the lime zest, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
6. Do a taste test for salt, adding 1-2 T. fish sauce if not salty enough. If you would prefer a sweeter curry add a little brown sugar. If too salty, add a squeeze of lime juice. If too spicy, add more coconut milk.
7. Serve this curry in bowls over rice. Top each portion with fresh basil.

green curry, coconut oil, chicken breasts, coconut milk, lime zest, red bell pepper, zucchini, fish sauce, brown sugar, lime juice, fresh basil

Taken from www.food.com/recipe/thai-green-curry-498160 (may not work)