Therapeutic Delight's Green Curry Chicken

Ingredients Needed:

1 tbsp vegetable oil

2 tbsp green curry paste

2 tbsp brown sugar

1-2 chopped green onions

1/2 tsp garlic

1/4 cup chopped lemongrass (bulk ends cut off and top layer of skin removed)

3 small cubed chicken breasts (grain fed if available)

2 cup small broccholi florets, snow peas, green peppers or vegetables of choice

1/4 cup kaffir lime leaves (can use grated zest of lime)

14 oz light coconut milk

1 tbsp hot chili oil

salt & pepper for taste

2 cups Jasmine Rice

Instructions:

In a large skillet or deep frying pan, heat the oil on high until hot. Add green curry paste, sugar, onions, garlic, lemongrass and chicken chunks to oil. Reduce heat to medium-high. Stir and heat until the chicken is cooked all the way through. Add vegetables and saute until slightly tender. Then add coconut milk, chili oil, lime, salt & pepper and cook for 2-3 minutes or until heated thoroughly. Remove from heat and let sit for 2-3 minutes for sauce to thicken. Serve with steamed Jasmine rice.

For extra spice add a sprinkle of red pepper flakes to sauce while heating.

Coconut basil quinoa

1/2 chopped onion

1 tbsp butter

1/2 tsp minced garlic

1 cup quinoa (rinsed & drained)

2 cups water

1/2 can coconut milk

1/2 cup chopped mushroom

1/2 cup zucchini (or vegetable of choice)

3 tbsp chopped fresh basil

1/2 tbsp green or red curry paste (optional)

salt & pepper

Boil quinoa in water. Cover and simmer for 15 minutes. In deep frying pan, saute butter, onions and garlic with the mushrooms and zucchini. Add coconut milk, green curry paste salt and pepper. Let simmer 5 minutes then add fresh basil. Serve together with quinoa.

By Lana Cummings