3 zucchinis, sliced in half and then cut into small half circles
5 cups spinach
*If I had them, I would also add in or sub in green pepper, peas, or thai eggplants.
Instructions
In a pot, melt butter. Add in rice and stir until coated. Add chicken broth, bring to a boil, reduce heat and cover for 30-40 minutes, until rice is cooked.
Meanwhile, heat olive oil in large dutch oven. Add garlic and onions, cooking for 3-4 minutes. Stir in chicken. Cook for 8-10 minutes, until chicken is slightly browned.
Stir in coconut milk, curry paste, and fish sauce. Bring to a boil, reduce heat, and simmer until thickened, about 10-15 minutes.
Add salt and pepper to taste.
Toss in zucchinis and cook on low heat for an additional 5-7 minutes.
Finally, stir in spinach and let wilt. Serve curry over rice.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/03/29/i-got-myself-a-big-present-zucchini-chicken-curry/