Thai Curry

Original recipe

• 1 pound (4 large-ish ones) skinless, boneless chicken thighs - cut into 1 inch cubes
• 2 pounds veggies of choice (broccoli, green beans, carrots, bell pepper, bamboo shoots, baby corn)
• 1 tablespoon soy sauce
• 1 tablespoon all-purpose flour
• oil for frying
• 2 tablespoons green curry paste
• 4 green onions with tops, chopped
• 6 cloves garlic, peeled and chopped
• 1 1/2 teaspoons fresh ginger, peeled and finely chopped
• 2 cups (1 can) light coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon white sugar
• rice (white or brown)

We steamed the broccoli and added it in the last 5 minutes of simmering. The rest of the veggies were allowed to simmer in the sauce for 20 minutes. Next time, we will steam the carrots as well. The sauce came out fairly light/mild; a little more flavoring could be added if preferred.