Thai green curry

Prepare veges, Thinly slice carrots, cut green beans in half, chop up bok choy.

Heat pan medium to high heat with oil. Cut up chicken thighs into chunks. Lightly brown chicken, while chicken is cooking, put on the rice to start cooking. Once chicken is cooked remove from pan and set aside.

Cook veges, extra teaspoon of oil, put in garlic and ginger and curry paste then carrots. Cook carrots for a couple of mins, stirring occasionally, then place in green beans and cook for another 2 mins.

Once veges are cooked, add coconut milk and half a cup water, fish sauce and coconut sugar. Stirring mixing all up, then readd the chicken and let simmer for 5mins, add bok choy and cook for another min until it wilts.

Serve up and eat!