Zucchini Curry

It's obviously zucchini season--keep those green recipes coming! I have several Thai curry recipes that call for zucchini, so it's even authentic. You can substitute some or all of the zucchini with eggplant or yellow squash, and even add anything else you want. This is a very adaptable recipe--and surprisingly quick and easy.

2 small or one large-ish zucchini
1 lb chicken thighs or breasts (boneless)
1 can coconut milk (reduced fat is good!)
2-3 Tbsp green or red curry paste, or curry powder*
onion (optional)
1 1/2 C chicken broth
2 Tbsp fish sauce**
1 Tbsp brown sugar
fresh basil (optional)

Chop zucchini and chicken into bite-size pieces, set aside. In large pot cook 3/4 C coconut milk over medium high heat until it begins to thicken and become fragrant. Add curry and cook, mixing, 2-3 more minutes. Add chicken (and onion, if desired) and cook 3-5 minutes. Add remaining coconut milk, chicken broth, fish sauce, and sugar. Simmer at high enough heat to keep boiling for 8-10 minutes (until chicken is cooked). Top with fresh basil and serve over cooked rice (jasmine rice is best).

*Curry paste is much spicier than powder, so depending on your preference you may want to add less.
**Fish sauce is the worst smelling stuff around, but it really adds to the flavor of the cooked dish. It's cheap and keeps forever, so it's a good thing to have around for Thai cooking.

Curry in a Hurry

4 chicken breasts cubed
1/2 onion
2 tsp minced garlic
1/4 cup olive oil
1/2 bottle/jar curry powder
2-3 potatoes peeled and cubed (small pieces)
3 cups water
2 chicken bouillon cubes
salt to taste

Saute onion, garlic and curry powder in olive oil 2-3 minutes nice and hot. Add remaining ingredients and simmer 15 minutes or until chicken and potatoes are cooked. If sauce is too thin, add a tsp of cornstarch with a little water to thicken.

Serve over rice.

*I added a nice spinach salad with this and it was the perfect compliment to this meal. I got this recipe from Tricia Sumpsion and its very authentic. We loved it!