Thai Green Curry Chicken

I don't know what it is about this pregnancy but I have been craving Thai Food, like I want to eat it everyday!  I seriously crave it.   I decided to take a gamble and try my hand at making my own Thai food.  This was totally out of my comfort zone, but the risk paid off.  This curry was amazing.  Matt kept raving it was better than the curry we get at our local Thai Take-Out place.  I will be making this again and again.  The flavors were so rich and complex.  If you don't like chicken I am sure you could sub beef or shrimp (I just would not cook the shrimp as long).  You could also serve this over noodles instead of rice, but rice is how they usually serve the curries in restaurants.  I recommend using the full fat coconut milk it gives the dish great depth and flavor.  Glad to know I can tackle Thai Food, and you can too!

:: T H A I   G R E E N  C U R R Y  C H I C K E N ::

- 1 Pound boneless skinless Chicken Breasts or Tenders (cut into small pieces)

- 1 Zucchini sliced

- 1 head of bok choy sliced

- 1 can bamboo shoots (drained)

- 3 green onions sliced

- 1 teaspoon fresh ginger minced

- 2 cups coconut milk

- 1-2 tablespoons flour

- 2 tablespoons soy sauce

- 1 tablespoons fish sauce

- 2 tablespoons cooking oil

- 2 tablespoons green curry paste

- 1 tablespoon sugar

- 3 cloves garlic minced

- white rice

Sautee Zucchini, bok choy, and bamboo shoots in olive oil until tender and set aside.

Toss the chicken cubes in a Ziploc bag with one tablespoon soy sauce and two tablespoons flour.  Shake up until they are evenly coated.  Heat olive oil in a large skillet pan and add the chicken.  Cook about 7 minutes flipping the pieces some.  The chicken does not need to be cooked all the way at this point it will keep cooking later.  Remove the chicken from the pan and set aside. 

 In the same pan add a little more oil.  Then add green curry paste, green onions, garlic, and ginger and cook about 1-2 minutes til fragrant.  Then add chicken back in and make sure it is evenly coated in curry mixture.   Add in coconut milk, fish sauce,  1 tablespoon soy sauce, and sugar.  Then add in sauteed veggies.  Let this simmer on medium low about 30 minutes or longer.

Cook white rice according to box.  Spoon white rice on a plate or bowl and top with green curry chicken mixture.  Top with thinly sliced green onions.