Thai_Green_Curry

Green Beans
Sugar Snap Peas
2 Carrots
1 Onion
1 Red Pepper
1 Zucchini
1 Sweet Potato
2 Cloves Garlic, minced
1 Tbps Ginger, minced
3-4 Tbps Green Curry Paste
2 Cans Coconut Milk
1 Cup Chicken Broth (low-sodium)
1 Tbsp Fish Sauce
2.5 lbs Skinless Chicken Breasts
Honey, to taste
Pepper

1. Boil water and add beans and carrots. Cook 2 minutes. Drain. Set aside.
2. Saute onions in a little oil for several minutes. Add garlic and ginger and cook a few more minutes. Add curry paste and stir constantly for 1 minute. Stir in coconut milk, broth, fish sauce, honey and simmer for about 15 minutes.
3. Add in sweet potatoes and cook until slightly soft. Add in chicken and cook about 5 minutes, until no longer pink. Add in zucchini, sugar snap peas, red pepper and rest of veggies. Cook, covered about 5 minutes, until zucchini is tender. Add pepper to taste.
4. Serve over brown rice.