THAI CHICKEN CURRY

This is an easy week-night meal to prepare.  You can make it with shrimp instead of chicken, just stir-fry the shrimp for 2 minutes instead of 5 minutes.

Thai Curry Sauce

1 (13.5 oz) can full fat coconut milk 

½ (4-oz bottle)Thai red curry paste 

2 T Thai Basil Garlic

2 T brown sugar

2 t fish sauce

2 t grated ginger

2 t lemon grass powder

Juice of ½ lime

Stir-Fry

2 T avocado or coconut oil, divided

2 boneless chicken breasts, cut into bite-size pieces

4 cups assorted cut-up vegetables, onion, red bell pepper, carrots, sugar snap peas 

8 oz Thai noodles, cooked, set aside, and kept warm

2 scallions thinly sliced lengthwise, for garnish

1 lime, sliced into wedges

In a medium bowl, whisk together coconut milk, curry paste, Thai basil garlic, brown sugar, fish sauce, grated ginger, lemon grass powder, and lime juice.

Heat a large wok or skillet over high heat, add 1 tablespoon of the oil and swirl around the skillet.

Add chicken and stir-fry about 4 minutes, until mostly cooked.  Remove and set aside.

Add the rest of the oil and stir-fry vegetables about 3 to 4 minutes.

Add the chicken and Curry Sauce and cook another 3 to 4 minutes.

Divide rice between 4 bowls and top with Thai Chicken Curry.

Serve with sliced scallions and lime wedges.

Serves 4