Chicken and Vegetable Curry x2

2-3 TB Thai Green Curry Paste
1 can Unsweetened Coconut Milk
1 cup Chicken Broth
2 TB sugar
2 TB Canola oil
1 lb Chicken breast halves (boneless, skinless), cut into 1- inch pieces
2 Zucchini, halved lengthwise and cut into 1/2 inch pieces
1 clove Garlic, minced
4 cups Baby Spinach
Juice from 1 lime
Salt
Steamed Rice (for serving)

Cooking Day: In a bowl, stir together the curry paste, coconut milk, chicken broth, and sugar.

In a large frying pan over medium heat, warm the oil. Add the chicken and sauté until golden, 4-5 minutes. Add the zucchini and garlic and sauté until tender-crisp, about 2 minutes longer. Transfer the chicken and vegetables to a plate.

Add the sauce to the pan, bring to a gentle boil over medium heat, and cook until thickened, 3-4 minutes. Return the chicken and vegetables to the pan and simmer until the chicken is opaque throughout, about 2 minutes. Add the spinach and lime juice, season with salt, and toss to combine. Freeze in large Ziploc bag.

Serving Day: Cook rice and spoon into bowls, top with the curry mixture and serve.