Thai Green Curry with Zucchini

My stomach is feeling better than it has in over a year (thanks to lovely Thi and her herbs) and I am looking forward to cooking more of the foods i love.  I've recently wanted Thai food and decided to give it a go.  The original recipe is with chicken and I'll show you how to add it if you'd like.  This was delicious. :)

- 2 large zucchini
- 1.5 cups coconut milk
- 2-3 tbsp green curry paste
- if you want to add chicken: 3/4 pounds boneless chicken breast or thighs cut in big bite-sized pieces
- 1.5 cups chicken broth or water (i did half and half)
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- dash of dried (or fresh) basil (optional)

Cut the zucchini in half lengthwise and then crosswise into 1-inch chunks; set aside.  In a medium saucepan or heavy skillet, bring 3/4 cup of the coconut milk to a gentle boil over medium-high heat.  Cook for 2-3 minutes, until it begins to thicken and becomes fragrant.  Add the curry paste and cook 2-3 minutes, pressing and stirring to dissolve into the coconut milk.  If using chicken, add it now and cook 3 minutes more, tossing to coat with the sauce.

Add the remaining 3/4 cup coconut milk, the chicken broth/water, zucchini, fish sauce, palm sugar, and bring to a boil.  Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the zucchini is tender but still firm, 9-11 minutes.  Remove from heat and stire in basil, if desired.   Serve hot or warm.