Zucchini with Rice and Coconut Milk
By: Lady Catherine ...
Published: Sunday, June 23, 2013 - 8:37pm

Ingredients




3 – 4 cups of zucchini – sliced
1 onion – sliced thin
3 cloves of garlic – chopped
Healthy handful of fresh basil – sliced
1 cup chicken broth
1 tablespoon – lemon juice
13.5 oz can of coconut milk
¾ tsp. salt
½ tsp. ground black pepper
1 ½ tsp. curry powder
2 tablespoons olive oil
1½ cups uncooked rice

Preparation

1 Heat a sauce pan with the olive oil and add the onion, garlic and zucchini.  Let this sauté for about 1 minute.  Add the chicken broth, lemon juice, fresh basil and seasonings. 2 Simmer this on low until the zucchini become soft and the onion is transparent.  This will take about 30 – 35 minutes. 3 Add the coconut milk with the zucchini is cooked.  Simmer for another minute or two and adjust the seasonings to taste. 4 Prepare the rice as directed.