Warm fuzzies and curry

Right now Charlie and I are snuggled up on the couch eating cold chicken curry out of Gladware, watching 30 Rock, and pretending it isn't an hour later than it ought to be (oh, daylight saving time, you're such a bother sometimes). I've gotta tell ya, it doesn't get much better than this.

So, I'm suddenly inspired to post one of my favorite chicken curry recipes. It also happens to be a quick and easy meal. The first time I made this I misread the recipe and accidentally doubled the amount of butter called for. Unfortunately, it's better with the extra butter! Just the same, I'll print it with the amount called for and leave that indulgence up to you.

Thai Chicken Curry

ingredients

3 lbs boneless chicken breasts, skinned and cubed

2 Tablespoons cornstarch

1/4 cup butter

1 medium onion, chopped

1 clove garlic, minced

1 Tablespoon minced ginger

1 Tablespoon curry powder

1 12 oz can coconut milk

1 Tablespoon thai fish sauce

2 small zucchini, diced

1/2 cup mint leaves

4 green onions

1 Tablespoon crushed red pepper

Coat chicken with cornstarch. In a large skillet or wok, melt butter and saute onions and garlic until soft. Add chicken, curry powder, and ginger and stir-fry for 4 minutes. Add coconut milk, fish sauce, an zucchini and simmer for 5 minutes. Add remaining ingredients and simmer for one minute. Serve over basmati rice.

*I love the amount of heat in this curry, but some people may find it a bit too spicy. If spice isn't your thing feel free to put a bit less crushed red pepper.

This dish is best served warm, but also it's pretty good straight out of the fridge.