Green Curry Chicken

Recipe: Sister's Cafe

1 - 1 1/2 pounds chicken breasts
crushed garlic
olive oil
4 carrots, chopped
3 celery stalks, chopped on a diagonal
1 medium onion, chopped
2 cans coconut milk
1 TBSP green curry paste
3 TBSP sugar

fresh cilantro, chopped
lime wedges

Cut up chicken and fry in garlic and olive oil. Set aside. Stir fry carrots, celery and onion in garlic and olive oil - about 5 minutes or until onions are mostly cooked. (Don't over cook - you want the carrots slightly crispy) Mix together with chicken in a big pot and pour the coconut milk over. Stir in the green curry paste and sugar. When it comes to a boil thicken with a little cornstarch. If you want more sauce, add some chicken broth to the consistency you desire. Serve over rice.

Great dish! We all liked it. Jason loves curry and said he could eat this every day. Not too spicy. We didn't use the cilantro or lime wedges. I'll make it again.