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Thai Green Coconut Curry with Chicken and Zucchini Recipes from The Kitchn

kept byJen_Tank
recipe byThe Kitchn

1 pound zucchini
1 to 1 1/2 pounds boneless chicken breast or thighs
8 ounces frozen cuttlefish balls (optional)
Vegetable oil
2 to 4 ounces Thai green curry paste, such as Maesri
2 cans good quality coconut milk, such as Chaokoh
Fish sauce, to taste
Sugar, to taste,
Soy sauce, to taste



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