Thai Green Curry

with Chicken & Vegetables 

Ingredients:

27 ounces of coconut milk (2 cans)

1 tablespoon Thai green curry paste

1 tablespoon toasted sesame oil

1 cup Shiitake mushrooms, sliced

1 cup yellow, red, or orange bell pepper, sliced

1 cup broccoli florets (and/or snow peas, asparagus, cauliflower)

3 medium green onions/scallions, chopped

1 tablespoon ginger, grated

2 cloves garlic, minced

1 pound chicken breast, cooked and chopped into 1-inch pieces

1 tablespoon lime juice, freshly squeezed 

2 cups rice

Directions:

1. Combine 1/2 cup coconut milk with green curry paste in a large skillet over medium-high heat.  

2. Bring to a boil, whisking continuously.

3. Stir-fry mushrooms, veggies, and ginger for 5 minutes in sesame oil in a separate pan or wok

4. Add chicken to the skillet, along with the remaining coconut milk

5. Stir in lime juice and heat for another minute

6. Serve over 1/2 cup of cooked brown rice or hearts of palm rice

7. You can also adjust flavor with chili sauce, fish sauce, soy sauce, honey, or brown sugar