Thai Green Curry

1/4c green curry paste
1 inch fresh ginger root
1 tsp lime zest
3 cloves garlic
3 stalks fresh Lemon grass
3 lime leaves torn

1c sliced onion
1c scliced red bell pepper
1/2c fresh snow peas
1/2c chopped broccoli
2 small Japanese eggplants cubed
1/2 jalapeno pepper

1c vegetable broth
1 can coconut milk

1 tsp sugar
5 drops monkfruit sweetener

1/2c fresh cilantro
1/2c Thai basil
1/2 lime juiced

Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.


***Next time add another can of coconut milk and take off of heat as soon as it comes up to temperature

Serving Size: 4