Thai Curry with Chicken and Zucchini

• 2 tbsp peanut or canola oil
• 3 tbsp yellow Thai curry paste or 2 tbsp curry powder
• 1 large onion, halved and thinly sliced
• 1-1/4 pounds boneless chicken breasts or thighs, cut into 1/4 inch strips
• 2 cloves garlic, minced
• 1 jalopeno, sliced
• 1 red bell pepper, julienned
• 1 tsp minced fresh ginger
• salt and freshly ground black pepper
• 3 small zucchini, quartered and sliced
• 1-1/2 cups coconut milk
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• Hot cooked rice
• 1/2 cup chopped roasted peanuts

1. In a dutch oven or large saucepan, heat the oil over medium heat. Add the curry paste and onion. Saute until the onion is translucent, about 5 minutes.

2. Add the chicken, garlic, jalapeno, bell pepper, and ginger. Saute until the chicken is cooked through, about 5 minutes. Add salt and pepper to taste.

3. Stir in the zucchini and mix until combined with the spices. Stir in the coconut milk, cilantro, and lime juice. Bring to a simmer. Simmer until the zucchini is tender, about 10 minutes. Taste and add salt and/or pepper if needed.

4. To serve, spoon a bed of rice into individual pasta bowls. Top with the chicken, vegetables, and sauce. Garnish with peanuts.

Serves 4.

From The Classic Zucchini Cookbook by Ralston, Jordan, and Chesman.