Thai Green Curry with Chicken

1 cup brown rice (uncooked)
6 large mushrooms thickly sliced
1 red pepper, cut into strips
1 carrot, cut toothpick size with mandoline
3 cups of sugar peas, fresh, remove strings
1 medium onion cut into chunks
2 Chicken breasts cut into cubes

1/2 teas cumin
2 teas ginger (fresh or powder)
4 cloves chopped garlic
1/2 cup fresh basil or 2 teas dried
1 teas red chili flakes (if you prefer heat )
1or 2 Tbs Thai green chili paste (to taste)
1 can of coconut milk
1 lime sliced into 4 wedges

Prepare vegetables while rice is cooking.

Add two tablespoons of oil to wok and add spices to the oil, then add onions, carrots, peas, peppers, and mushrooms. Stir fry until brightly colored. Then remove from the pan. Add remaining oil and when its hot and smoky add the chicken as one layer in the wok, covering sides rather then heaped. Stir fry quickly. When there is no pink left, add the vegetables, and then the coconut milk. Simmer on low until all is reheated. Server with two icecream scoops of brown rice and a wedge of lime to add as desired.

Serving Size: Makes 4 soup bowl size servings