Easy Green Curry Chicken & Vegetables

This recipe is good if you don't have coconut milk, bamboo shoots, water chestnuts, fish sauce, or any of those other weird Thai ingredients that no one thinks to buy... It might not be as good as the original stuff at Thai restaurants, but it's a good substitute =)

iNGREDiENTS:

Cooking spray

2 Tbsp. Soy sauce

4-6 Chicken breast tenderloins, cut bite-size

2 Garlic cloves, minced

1/2 Onion, thinly sliced

1 1/2 Tbsp. Green curry paste

1/2 Green bell pepper, thinly sliced

1 c. Frozen mixed vegetables

1 tsp. White pepper (or black)

1 Tbsp Hot Madras Curry Powder (or regular curry powder)

1/2 tsp. Dried mint (optional)

1 c. Chicken broth

1 tsp. Corn starch

Lime Juice (optional)

Spray skillet with cooking spray and soy sauce. Turn stove on medium-high heat. Once hot, add chicken chunks and cook almost all the way through. Add the garlic and onions and sauté for 3-4 minutes until they reach a golden brown color. Add curry paste, mix with chicken and onions until evenly coated. Add bell pepper and vegetables, and after 3-4 more minutes of cooking, add the rest of the ingredients in the order listed. Serve mixture over brown rice in a bowl, pouring the leftover liquid from the saucepan over the rice for more flavor.