Green Queen Curry Dinner

Ingredients:

• ½ recipe: Green Queen Curry Paste (see recipe here)

• 2 chicken breasts, cut into 1-inch cubes (or firm tofu)

• 3 T olive oil

• ½ onion, chopped

• 5 small yellow or red potatoes, sliced into ½-inch pieces

• 1 cup mushrooms, chopped

• 1 cup fresh sugar snap peas or frozen peas

• 1 cup fresh spinach

• 1 cup low-sodium bone broth or water

• 1 full-fat coconut milk

Directions

1. Sauté the base: Heat 3 tablespoons olive oil in a saucepan over medium heat. Add ½ onion, chopped and cook for 3 minutes. Add 5 small yellow or red potatoes, sliced into ½-inch pieces, 1 cups mushrooms, chopped, and 1 Green Curry Paste (half recipe).
   Stir for a few minutes to coat everything in the paste.

2. Add liquid: Reduce heat to low. Pour in 1 cups low-sodium bone broth or water and 1 full-fat coconut milk and stir to combine. If the curry thickens too much, add more broth as needed.

3. Simmer until tender: Cook on low for 10–15 minutes until the potatoes are fork-tender.

4. Finish and serve: Stir in 1 cups fresh sugar snap peas or frozen peas and 1 cups fresh spinach just before serving. Taste and add salt if needed. Serve over rice.

Notes:

• Versatile: Swap in cauliflower, green beans, or zucchini for any of the vegetables.
• Protein: Sauté chicken or tofu alongside the onions at the start if you prefer.
• Serves 2–4 over steamed rice.

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