Thai Red Chicken Curry 28 oz coconut milk canned 2 green onion stalks chopped 3 jalapeno peppers cut into thin strips 1/4 cup fish sauce 3 cup chopped zucchini 1 lb chicken breast cut bite size 2 tablespoon red curry paste. 1 bunch basil Heat 3/4 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 Yield: 1