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Coconut Chicken Curry -- Thai

5 potatoes, peeled and chopped into bite size pieces

10 carrots, peeled and chopped into bite size pieces

1 onion, chopped

2 cans coconut milk

1-4 tbsp green curry paste (or more, to taste)

3 tbsp fish sauce

2 tbsp brown sugar

1 bouillion cube

1 cup water

1 ½ pounds chicken tenders, cut into bit size pieces

1 can baby corn, drained and rinsed

1 can bamboo shoots, drained and rinsed

Cooked rice

In a large pan add potatoes, carrots, onion, coconut milk, curry paste, fish sauce, brown sugar, bouillon cube and water.  Bring to a boil and simmer until vegetables are still firm but cooked through about 10 minutes, stirring occasionally.  Add chicken, baby corn and bamboo shoots and simmer until chicken is cooked and vegetables are to desired consistency, about 10 more minutes.  Serve over hot rice.

Serves 8 (this recipe is doubled because we like the leftovers!)

Additional Veggie options:

Peas

Cabbage

Sweet Potatoes

Mushrooms

Baby Spinach

Red Bell Pepper

Green Onions

Cilantro

Lime Juice

Thai Basil or regular basil

Tofu

Shrimp

Garlic

Zucchini

Cauliflower

Chickpeas

Green Beans


THM - S - Use non-starchy veggies and serve over cauliflower rice.