Green Curry Chicken & Veggie

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

2 cup(s) uncooked brown rice cooked

1 1/2 pound(s) chicken breasts diced

1 tablespoon(s) cornstarch

2 tablespoon(s) fish sauce divided

2 tablespoon(s) canola oil divided

1 teaspoon(s) ginger powder

2.5 tablespoon(s) green curry paste

1 cup(s) sliced onion

4 cup(s) veggies, eggplant, green bean, broccoli chopped

1 can(s) coconut milk

1 tablespoon(s) lime juice

1 teaspoon(s) sriracha sauce as desired

1 tablespoon(s) brown sugar

Directions:

1. Cook rice.
2. Toss chicken with cornstarch and 1 TBS fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 tablespoon oil in pan. If using eggplant, sautee eggplant for 4 mins and remove from pan. Add green curry paste to skillet and a little oil to sautee. Add 1/2 can cococut milk and bring to boil. Add additional 1 tablespoon of fish sauce, ginger powder, brown sugar, sriracha and lime juice. Add veggies and bring to a simmer for 3 mins. Add remaining coconut milk and bring to a simmer. Add chicken and eggplant, and simmer for an additional 3 mins or until veggies are tender.

By RecipeOfHealth.com