Spicy Thai Chicken and Vegetables

This is a Spicy Dish! Lots of flavor!You can adjust the heat! Feel free to add more or less chili peppers (Thai Peppers).

• Ready In: 35 mins
• Serves: 2-4

Ingredients

• 1  tablespoon curry
• 1 (14 ounce) can coconut milk, unsweetened
• 1⁄2 cup chicken broth
• 2  kaffir lime leaves, thinly sliced
• 5  leaves fresh basil, ripped in half
• 1  tablespoon fresh cilantro
• 1  stalk  of the bottom softer part lemongrass, rough outer leaves removed crushed and very thinly sliced
• 3  tablespoons fish sauce
• 2  tablespoons brown sugar
• 2  tablespoons  peanut oil (separated in half)
• 1  slice gingerroot, sliced finely
• 1  onion, sliced
• 2  cloves garlic, minced
• 1  red pepper, sliced
• 1  medium zucchini, sliced in circles
• 2  chicken breasts, sliced
• 1 -2  hot chili pepper, sliced very fine deviened and seeded
• 1⁄4 cup  toasted pine nuts

Directions

1. In a sauce pot simmer first 10 ingredients for 5 minutes.
2. In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
3. Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
4. Add the amount chili peppers to pot according to how hot you like your food!
5. Simmer for 5 more minutes.
6. Serve with cooked jasmin rice.
7. Topped with toasted pine nuts.