Thai Green Curry

A mild curry with chicken and fresh vegetables

Photo Courtesy of Soni's Food

Ingredients:

2 tablespoons green curry paste

1 14-oz. can light coconut milk

1 ½ cups vegetable or chicken broth

3 tablespoons soy sauce

1 inch fresh ginger, minced

1 lb. chicken breasts, cut into 1 inch pieces

1 small zucchini, cut into ½ inch thick half rounds

2 cups small cauliflower florets

2-3 medium carrots, cut in ¼ inch slices

1 ½ cups fresh or frozen green beans

1 tablespoon cornstarch

Directions:

Sautee chicken breasts in a large skillet over medium heat until fully cooked.  Add ginger and sautee for 1-2 minutes.  Add all vegetables to the pan along with the coconut milk, vegetable broth, soy sauce, and curry paste.  Bring to a simmer, cover, and let cook until vegetables are tender (5-10 minutes).  Meanwhile, mix the cornstarch with 1-2 tablespoons of water in a small bowl.  Once vegetables are tender, add the cornstarch to the skillet and bring to a simmer to thicken.  Serve over rice or couscous.  

Grocery Item	Weekly Sale at Econo Foods (3/24/2013-3/30/2013)
Vegetables	Bird’s Eye Frozen Vegetables on sale 10 for $10.00 Green Giant Packaged Fresh Broccoli Florets on sale 3 for $5.00
Chicken	Gold ‘n Plump Boneless Skinless Chicken Breast (28 oz.) on sale for $4.99
Broth	Progresso Broth (32 oz.) on sale 2 for $4.00 Better than Bullion Bases on sale for $4.39

Grocery Item	Weekly Sale at Cub Foods (3/24/2013-3/30/2013)
Chicken	Gold ‘n Plump Bone in Split Chicken Breasts Buy 1 Get 1 Free with Coupon