Brad's chicken in red thai curry

Heat 1 tbs olive oil in a wok. saute shallots until they just start to turn brown. add geeen chiles and garlic. saute 1 more minute.

Deglaze pan with rice vinegar.

Add coconut milk and a half can of water. bring to a simmer.

I was pressed for time so i microwaved the potatoes until they were done. then cubed them.

Simmer chicken for 5 minutes.

Add rest of ingredients. simmer until zucchini is tender crisp.

Add prepared rice to a bowl. top with curry. garnish with fresh basil and a lime wedge. serve and enjoy.