Thai Curry

Display units in Metric

2		chicken breasts or tofu cubed
1		bell pepper chopped
1		onion chopped
1		zucchini chopped
5		mushrooms chopped
1	can	coconut milk
2	TB	curry powder or 1 TB curry powder and 1 TB of Thai Red Curry Paste
1	tsp	crushed red pepper optional
1	tsp	cayenne pepper
2	cups	kale chards removed, packed (optional)
		Bamboo shoots

Saute chicken in a large wok or pan. Season with 1 tsp of curry powder. Remove when fully cooked.

Add vegetables, 1 tsp of curry powder and crushed red peppers to wok and saute until almost completely cooked.

Add chicken to the veggie mix. Combine with, coconut milk, 1 tsp of cayenne pepper, and remaining curry powder*. Add in kale.

Cook until the coconut milk is warm and kale has wilted. Reduce heat and simmer for 5 minutes.

Serve over rice.

*You can also use a1 TB of Thai curry paste in lieu of the remaining curry powder.

Saute chicken in a large wok or pan. Season with 1 tsp of curry powder. Remove when fully cooked.
Add vegetables, 1 tsp of curry powder and crushed red peppers to wok and saute until almost completely cooked.
Add chicken to the veggie mix. Combine with, coconut milk, 1 tsp of cayenne pepper, and remaining curry powder*. Add in kale.
Cook until the coconut milk is warm and kale has wilted. Reduce heat and simmer for 5 minutes.
Serve over rice.
*You can also use a1 TB of Thai curry paste in lieu of the remaining curry powder.

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