Fall Green Curry Chicken

This fast and delicious chicken curry can be made in 20-30 minutes and requires only a few key ingredients. Prepared to be amazed... this is a no-brainer, crowd pleaser!

Have on hand these ingredients:
- 10 fresh basil leaves
- half a red bell pepper, sliced
- 2 organic uncooked chicken breasts, cut with scissors into thin slices/pieces
- 1 cup of uncooked basmati rice
- 2 yellow zucchinis
- 1 can of LITE organic coconut mik
- 1 and 1/2 teaspoon of green curry pasta or dry spice, use more if you like spicy
- 1/2 cup of chicken broth or stock
- 1/2 a small onion, chopped finely

STEP 1:
In a pot with a fitted lid, boil 1 and 1/2 cup of water, with a little salt and butter and cook  the one cup of basmati rice for 10 minutes once water has boiled and been turned down to simmer with the top on. Remove from heat after 10 minutes and let stand at least 5 minutes with lid on to finish cooking.

STEP 2:
Heat one tablespoon or organic Olive or sunflower oil and cook onion in a WOK or large sauce pan over medium heat until soft, do not let it turn brown. Next add the cup of organic coconut milk and the green curry paste and bring to a boil. Add the chicken stock and stir. Add the uncooked chicken breast keep heat high so the chicken cooks. After about 10 minutes add sliced yellow zucchinis. The chicken will take usually about 10- 15 minutes to cook through. Make sure chicken is opaque (white) in color, this is how you know it is sufficiently cooked.. About 2 minutes before serving, add thin slices of the fresh basil.and the slices of red bell pepper to the curry pot. The peppers should still be crunchy when you serve the curry so add them very late. I add them just before I serve out the curry on the rice.

STEP 3:
Serve the green curry chicken atop the basmati rice and top with some fresh coriander or cilantro and fresh cashews. The curry sauce should be very liquidy. Trust me it's awesome... its like a soup with so many amazing flavours... your mouth will thank you!