THAI COCONUT CHICKEN & VEGETABLE

Serves: 4

Ingredients:

2 Tbs. canola oil

1 Sweet onions, sliced

2 Tbs. minced ginger

1 Tbs. minced garlic

2 tsp. green curry paste (Taste of Thai)

2 Tbs. granulated sugar

2 Tbsp. rice wine vinegar

1 x 14 oz. can unsweetened coconut milk

1 cup chicken stock

¼ cup soy sauce

1 sweet potato, peeled and diced

1 Red bell pepper, large diced

1 lb. boneless chicken breasts, cut into thin strips

1 cup minced scallions

Chopped cilantro

Lime juice

Jasmine rice

Procedure:

1. In a Dutch oven or braiser, heat the oil. Add shallots, ginger and garlic and curry paste, sauté 1-2 minutes. Add sugar and cook 1 minute. Add stock, soy sauce, , rice wine vinegar, coconut milk and sweet potatoes and bring to a boil. Reduce heat and simmer curry 5 minutes.

2. Add Chicken and peppers, cover and simmer 8-10 minutes. Remove lid, add scallions, chopped cilantro and drizzle with lime juice. Serve chicken over Jasmine rice.

NOTE: Shrimp can replace the chicken fillets reduce cooking time 4-5 minutes. Thai basil can replace the cilantro if available.