Coconut Basil Curry
Source: Christine Unger
4 chicken thighs, boneless skinless and quartered
1/2 can coconut milk
1onion, chopped
3 cloves garlic
1 6-7 inch zuccini, diced
1 red pepper, diced
1 pat butter
1/2 t basil
2 T. curry powder
1/4 t. paprika
1 t. cumin
1/4 t. tumeric
1 t. sugar
salt to taste
chop zuccini, sprinkle with salt and microwave for 1 1/2 minutes. Fry zuccini and papper in butter and oil til lightly browned, sprinke with salt and a little curry powder. set aside.

fry chicken till browned then add onion and garlic to oil in pan, when onion translucent add spices, fry a couple minutes then add coconut milk, reduce heat and simmer for 20 min or so, then add vegetables. serve on rice.