Recipe - Thai Red Chicken Curry

28 ounce Cans coconut milk
2 Green onion stalks, chopped
into small sections.
3 Jalapeno peppers, cut into
thin strips
One fourth cup Fish sauce
3 cup Chopped zuccini
1 pound Chicken breast, cut bite
size
2 tablespoon Red curry paste.
1 bn Basil

Heat Three fourths 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