Green Zucchini Curry

3 green chili peppers, seeded and chopped
4 cloves garlic, chopped
3 scallions, chopped
1/4 cup lemongrass, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric

3/4 cup jasmine rice
1/2 cup chicken broth
1-1/2 cups coconut milk
1 tablespoon butter or ghee
1 large zucchini, cubed
1/2 pound shrimp, peeled and deveined

1. Combine chilies, garlic, scallions, lemon grass, cilantro, olive oil, cumin and turmeric in a food processor until it becomes a smooth paste.
2. Bring chicken broth to a boil in a large sauce pan, then add the rice and 1 cup of the coconut milk. Reduce heat to a simmer and continue cooking until rice is tender.
3. When rice is cooked, heat a large skillet over medium heat and add the butter, then the zucchini.
4. Sauté the zucchini until tender, then add the shrimp. Cook until shrimp turns pink, then add the remaining coconut milk and green curry paste.
5. Heat the sauce thoroughly, then pour over plated rice to serve.

Makes 4 servings