Thai Green Curry...Yum

Last night I made Thai Green Curry for dinner using Thai Kitchen's green curry paste. I made it with chicken this time, and thought it was just as tasty as when I make it with tofu. The key is to add lots of peas and serve it very hot over fresh spinach instead of rice. Mmmm so tasty.

Thai Green Curry
1 can of lite coconut milk
2T green curry paste
cook above for 5 mins on medium heat
2T fish sauce
2T brown sugar
1/3 cup chicken broth
2 thinly sliced chicken breasts (or lite firm tofu)
1+ cup of peas
bamboo shoots
sliced water chestnuts
add all of the above plus 1/2 of the bag of spinach and simmer for 10 mins
bag o' baby spinach

Serve over remaining baby spinach or brown rice. Tasty!

You can add more veggies the next day to make another meal. It also freezes very well.

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