Thai Green Curry

Ingredients

• 1.5 lbs chicken thighs, sliced
• 3 tablespoons Thai green curry paste
• 2 cans (13.5oz each) coconut milk
• 1 medium zucchini, sliced
• 2 heads, halved baby bok choy
• 2 tablespoons fish sauce
• 1/2 cup Thai basil leaves
• 2 cups, cooked jasmine rice

Instructions

1. 1.Fry curry paste in a little coconut milk until fragrant, 2 minutes.
2. 2.Add remaining coconut milk and fish sauce; bring to simmer.
3. 3.Add chicken and cook 10 minutes; add zucchini and bok choy, cook 5 more minutes.
4. 4.Stir in Thai basil; serve with jasmine rice and lime wedges.