Chicken & Veggie Curry

I had a friend make this for me, and just fell in love with it. It was easy, satisfying, and incredibly tasty. It has a rich and creamy taste, but is good for, since that richness comes from the coconut milk. I will definitely be making this recipe again and again.

Chicken & Veggie Curry over Rice

Ingredients:

Red curry paste

coconut milk

Ginger (1 square inch finely chopped)

Bamboo shoots

Broccoli

Zucchini

Lime (or lime leaves)

Red pepper (sliced thinly lengthwise)

Chicken (optional)

Directions:

If you are adding chicken, cook it first. However you’d like, we roasted a whole chicken in the oven and then cut it up to add in. In a frying pan mix together 2 tablespoons of curry paste into one can of coconut milk. Add the ginger and bamboo shoots. Let simmer on medium heat for 10 minutes. Add in the broccoli and zucchini, let simmer for 5 minutes until they turn darker green. Add in the lime or lime leaves and the red peppers, let simmer for 5 minutes until the peppers are soft. Serve over rice. Enjoy!

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