Thai Red Curry Chicken and Veggies

Lite Coconut Milk, 1 can
Red Curry Paste, 3 tsp
2 tbsp fish sauce
1 cup chicken broth
Zucchini, 1.5 cup, sliced
Onions, raw, 1 large, chopped
Green Peppers (bell peppers), 2 cup, chopped
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) chopped
Chicken Breast, 3- grilled or baked and sliced
Chicken Breast, no skin, 3 ounces
Garlic, 2 cloves minced
2 tsp of chopped giner
Dash Chinese Five Spice
Dash of Cayenne (skip if you don't want the heat)

Heat 1 tbsp of EVOO in large skillet. Sauté onion until it starts to soften. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken and tomatoes to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.Add green pepper and zucchini and cook for a another 3-4 mins.

Number of Servings: 6

Recipe submitted by SparkPeople user HEATHER808.