Thai Coconut Curry (Print Version)

# Ingredients:

01 - 450g chicken breast, bite-sized.
02 - 1 tablespoon vegetable oil.
03 - 1 small onion, diced.
04 - 1 red bell pepper, sliced.
05 - 2 garlic cloves, minced.
06 - 1 tablespoon fresh ginger, grated.
07 - 1 tablespoon lemongrass, chopped.
08 - 3 tablespoons red curry paste.
09 - 1 medium zucchini, cubed.
10 - 400ml coconut milk.
11 - 1 tablespoon fish sauce.
12 - 1 tablespoon brown sugar.
13 - 1 lime, juiced.
14 - Fresh cilantro for garnish.

# Instructions:

01 - Heat oil in large pan. Cook chicken 5-7 minutes until golden. Remove, set aside.
02 - Cook onion and bell pepper 4-5 minutes until soft.
03 - Add garlic, ginger, and lemongrass. Cook 1 minute.
04 - Stir in curry paste, cook 1 minute. Add zucchini, coat with paste.
05 - Pour in coconut milk. Simmer 5 minutes until thick.
06 - Add fish sauce and sugar. Return chicken to pan. Simmer 2-3 minutes more.
07 - Finish with lime juice and cilantro. Serve hot over rice or with naan.

# Notes:

01 - Tastes better next day.
02 - Adjust spice to taste.
03 - Great with any vegetables.
04 - Can use light coconut milk.
05 - Freezes well without vegetables.

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