Title: Thai Red Chicken Curry
Categories: Poultry
Yield: 1 Servings

28 oz Cans coconut milk
2 Green onion stalks, chopped
-into small sections.
3 Jalapeno peppers, cut into
-thin strips
1/4 c Fish sauce
3 c Chopped zuccini
1 lb Chicken breast, cut bite
-size
2 tb Red curry paste.
1 bn Basil

Heat 3/4 cup of coconut milk till boiling. Add the curry paste, stir it in
until evenly blended. Add the chicken, heat at medium heat until the
chicken is thoroughly cooked. Add the remaining ingredients and heat over
low heat until boiling. Remove from heat and serve over rice. This one
reheats nicely

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini