Thai Zucchini Curry

Ingredients:

- 1 pound chicken breast (or make crispy tofu, or see list of protein options above)

- 1 shallot
- one tablespoon oil
- 2–3 tablespoons red curry paste
- 14-ounce can of coconut milk, full fat, do not use light.
- 1 chicken boullion cube, or veggie bouillon cube (or sub 1/2 teaspoon salt)
- 1–2 tablespoons fish sauce
- 1–2 tablespoons brown sugar
- 6 kaffir lime leaves
- 1 pound of zucchini or summer squash, sliced
- 1 cup bell peppers, sliced
- 1 cup onion, chopped
- 1 cup cherry tomatoes, halved
- Lime juice to taste
- Fresh Thai basil, divided

Preparation:

- Set jasmine rice to cook, if using.
- Slice the chicken thinly and season it with salt.
- In a large Dutch Oven, saute the shallot in oil until fragrant. Add the red curry paste and fry one minute.
- Add the coconut milk, bouillon cube, fish sauce, brown sugar and lime leaves, stir until well combined.

- Add the chicken and simmer gently for 3-4 minutes stirring.
- Add the vegetables; onion, bell peppers, tomatoes, and zucchini, and loosen with water or broth if needed. Turn the heat to medium and simmer until veggies are tender-crisp.
- Add a squeeze of lime, taste, and adjust seasonings- add more fish sauce, red curry paste for extra heat or brown sugar until happy. Stir in half the basil leaves.
- Turn the heat off, and let cool for a few minutes before serving. Serve over Jasmine rice with a lime wedge.
- Leftovers will keep up to 4 days in the fridge.

NOTES

If making with crispy tofu make this first, then add it in at the end to gently warm through.
You can leave out the protein and add 2 more cups of veggies.
Potatoes, pumpkins and winter squash are amazing in this recipe! Use kabocha, acorn, butternut squash, and spaghetti squash. Add a few extra minutes of cooking if using a more firm pumpkin or squash. Use a fork to test and ensure a fork can easily poke through the flesh.

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Nutrition Values:

Serving Size: 1 1/2 cups
Calories: 428
Sugar: 10.3 g
Sodium: 818.7 mg
Fat: 26 g
Saturated Fat: 19.1 g
Carbohydrates: 19.2 g
Fiber: 2 g
Protein: 31.5 g
Cholesterol: 85.4 mg