Coconut Green Curry

• 2 Tablespoons Oil
• 3 whole Chicken Breasts
• 1 can (14 Oz. Can) Coconut Milk
• 2 Tablespoons Thai Green Curry Paste
• 1/4 cups Chicken Stock
• 1 teaspoon Grated Fresh Ginger
• 1 whole Lime, Zested
• 1/4 cups Lime Juice
• 2 Tablespoons Asian Fish Sauce
• 2 Tablespoons Brown Sugar
• 1 whole Small Red Bell Pepper, Cut Into Chunks
• 2 whole Carrots, Peeled And Sliced On Diagonal
• 2 whole Green Onions, Sliced
• 1/4 cups Chopped Cilantro

1. Cut chicken into desired pieces, sliced into 1/2-inch pieces or bite-size chunks.
2. Heat oil in a skillet and cook chicken until lightly browned.
3. Remove from the pan with a slotted spoon and add curry paste, stirring it into the pan drippings.
4. Add coconut milk and stir until smooth.
5. Bring to a simmer for 2-3 minutes and add fish sauce and brown sugar.
6. Bring back to a simmer and add ginger, lime zest, lime juice (half of the lime) and chicken stock, stirring until its back to a boil.
7. Reduce heat and return chicken to the pan along with red pepper and carrots, simmering until vegetables are tender crisp and sauce is slightly thickened.
8. Garnish with green onions and cilantro and a wedge of lime over basmati or jasmine rice.

oil, chicken breasts, coconut milk, curry, chicken, fresh ginger, lime juice, sauce, brown sugar, red bell pepper, carrots, green onions, cilantro

Taken from tastykitchen.com/recipes/main-courses/coconut-green-curry/ (may not work)