Super-Quick Green Curry Chicken

Happy New Year! Last night, I decided that something healthy and light was exactly what I needed, considering all of the unhealthy food consumed over the holidays. However, I was running short on time and was starving due to a day of skiing. I decided, a Super-Quick Green Curry dish was definitely in order. I found a 15 minute recipe in a Cooking Light cookbook, and I decided to adapt it to make a nice Green Chicken Curry. It hit the spot!

Ingredients
1 c. Light Coconut Milk
2 T. Sugar
1 t. Cornstarch
1 Freshley Squeezed Lime(about 2 T.)
2-3 T. Green Curry Paste
dash of salt
1 lb. Chicken (I used chicken cutlets and asked the butcher to slice them into stir-fry slices)
2 Green Onions, chopped
1/3 c. Cilantro, roughly chopped
1 Box Frozen Veggies (I used a mixture of snow peas, broccoli, and carrots in the steamable bag)
1 T. Coconut Oil
Cooked Rice (10 Minute Rice is a great time saver here)

Method
1. Throw the frozen veggies in the microwave and cook them as directed, drain excess water. Set aside.
2. Mix first 6 ingredients together and set aside.
3. Add coconut oil to wok or saute pan and heat up. Add the green onion and saute for a minute. Then add the chicken and cook until mostly done.
4. Add sauce to saute pan and bring to a boil so that it thickens.
5. Add the veggies and warm through. Mix in the chopped cilantro.

Serve over cooked rice and enjoy!

This makes enough for 3-4 servings, and makes great leftovers. A great 15 minute meal!