I’m a big fan of Thai curry dishes but don’t want the overly-sweet cloying flavor of cheap coconut milk to overpower a dish. This recipe has a great mix of flavors, with acidity, spice, and a great creamy texture combined with the freshness from the herbs. And it really does whip up in no time! Look for a good coconut milk (the recipe suggests Chaokoh). I left out the zucchini and just stuck with the peppers, but you can probably mix-and-match veggies for this dish.
Check out the recipe! (All credit to Carlsbad Cravings!)