Green Curry

1-2 T. Olive oil
1 medium onion, cut into large chunks
1 medium green bell pepper, cut into large chunks
1 small zucchini, cut into 1/2" thick slices
1 T. lemongrass paste
1 T. ginger, finely chopped
2-3 T. green curry paste
2 kaffir lime leaves, whole
2 13.5 oz cans coconut milk, unsweetened
3/4 c. chicken broth
1-2 lbs. boneless, skinless chicken breasts, cut in narrow 1-2" strips
1 lime, juiced
1 lime, wedged
Salt to taste
1 handful cilantro, finely chopped
Thai basil for garnish
Thai chilies for spice (optional)

Saute onion, pepper and zucchini in olive oil until softened (2-3 minutes).
Add lemongrass, ginger, curry and lime leaves and stir well to combine.
Pour in coconut milk and chicken broth, stir well and heat over medium - medium high heat until it bubbles.
Add in cut chicken breasts and cover pan. Cook 15 minutes or until chicken is cooked through.
Add lime juice, salt and cilantro, stir to combine.
Top with Thai basil and lime wedges.
Serve over rice.

Note: We only used 2 T. of curry paste because we like a lighter curry flavor.