Thai Red Chicken Curry

Saute: 2 T canola or peanut oil

1 onion chopped Then add and and saute for 1 minute:

1 tablespoon Thai red curry paste

2 cloves minced garlic Mix in, bring to simmer, cook for 12 minutes:

1 C coconut milk

1 C chicken stock

2 T fish sauce

1 T brown sugar

½ tsp salt

1 zucchini, sliced

1 red pepper, julienned Then add and cook for 8 minutes (until chicken is cooked):

2 chicken breasts sliced (uncooked) When everything is done, mix in:

2 T lemon juice

1 T basil

This delicious recipe was taken (and slightly adapted) from Mediterrasian