INGREDIENTS
• 3 tablespoons thai green curry paste
• 1/4 cup red onion
• 4 cups 1 1/2 eggplant or zucchini pieces
• 1 14 oz. unsweet coconut milk
• 4 oz. green beans (trimmed and chopped)
• 1 cup corn kernels
• 3 cups mustard greens
• 2 cups of shredded chicken
• 1 lemon (half juiced, 1 half cut into wedges)
INSTRUCTIONS
• In a 5-6 qt. pot heat 1 tbsp. veggie oil over medium-high heat. Add curry paste; cook and stir for one minute until fragrant. Add onion and a pinch of salt. Cook 2 minutes.
• Add eggplant or zucchini ; cook 6 to 7 minutes or until golden brown, stirring occasionally.
• Stir coconut milk and 2 1/2 cups water. Brig to a boil over high heat. Add green beans and corn. Reduce heat to medium low. Simmer uncovered, 5 minutes or until veggie are tender.
• Stir in chicken, geens, and 1 tsp. salt. Heat through. Stir in lemon juice. Serve with lemon wedges.
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