Curry

In honor of our morning spent at the Hare Krishna Temple and the Color Festival, I think we should go make some curry. Te parece?

Ingredients:

1 can coconut milk - (14-ounce)
1/2 tablespoon red curry paste
1 tablespoon soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon lime juice
1/3 cup basil leaves - coarsely chopped
2 teaspoons olive oil
1 pound chicken breast halves - cut in 1" cubes
1/2 medium bell pepper- julienned
1 medium carrot - shredded
1 medium zucchini - shredded

Directions:

In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.
In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, carrot, and zucchini. saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.

***Remember that last time we followed the recipe exactly and it wasn't very spicy. If I were making it again, I would add like 1 tablespoon of the curry paste instead of just 1/2 tablespoon***