Green Curry Chicken with Zucchini and Red Peppers

Thai food is so delicious and healthy. This is a meal I love to make when we need a little bit of spice and coconut oil in our diets. You can use almost any vegetable in this recipe. I used zucchini because it reminds me a little bit of Thai eggplant, but if you have access to Thai eggplant, by all means, buy them and use them instead! You can use regular eggplant, broccoli, green beans or even cauliflower instead of the zucchini. You can also make it much spicier by adding more hot chili peppers. I just love Thai basil too, but if you can't find that, use fresh Italian basil as it gives it a delicious fresh flavor that only basil can impart. It's a very quick meal -- maybe takes a half hour at most to prepare. I hope you enjoy it!

2 Tbsp good coconut oil
1/2 sweet onion, thinly sliced
1 red pepper, cut into 1/2 inch squares
1 jalapeno, diced
1 Tbsp fresh ginger, minced
3 Tbsp green curry paste
1 can coconut cream
1 can light coconut milk (or you can use two can's coconut cream)
1 Tbsp. sugar
1 Tbsp. fish sauce
1/2 lime, juiced (about 1-2 Tbsp)
2 zucchini, cut in half and then sliced into 1/2 inch slices
1 pound chicken breast, cut into thin strips
20 large basil leaves (Italian) or about 1/4 cup Thai basil
Optional: 2-3 Thai chilies (for extra heat)

Heat oil in a large stock pot. Add onions, red pepper and jalapeno and saute until tender crisp. Add ginger and curry paste and stir until fragrant and well mixed. Add coconut cream and coconut milk and stir well. Bring to a boil, then stir in the remainder of ingredients. Simmer until zucchini is tender and chicken is cooked.

Serve over Jasmine rice.