1. Heat about 1/2 the coconut milk to a boil in a large pan. 2. Stir in the red curry paste. 3. Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes. 4. Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil. 5. Stir in the zucchini, kaffir lime leaves, and hot chillies. 6. Cook several minutes or until zucchini are done to your liking. 7. Garnish with sweet basil before serving. 8. Serve with hot rice, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
