• 1.5 lbs boneless skinless chicken
• 2 C chicken broth
• 1 14oz can coconut milk
• 1 heaping TBLS green curry paste, (more or less depending on how hot you like it)
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1/2 tsp sweet curry powder
• 1/2 tsp mirin
• 3 cloves garlic, minced
• 1.5 C green beans
• 1.5 C broccoli florets
• olive oil
• 1/3 C raisins (approx 1 snack sized box)
• green onions (if desired)
• shredded sweetened coconut (if desired)

1. Cut chicken into thin slices
2. In a large skillet, drizzle olive oil
3. Saute garlic a bit
4. Add chicken broth & coconut milk to the pan and stir.
5. Whisk in green curry paste.
6. Add salt, garam masala, sweet curry powder and mirin; stir.
7. Simmer on low for a couple of minutes.
8. Add chicken to pan and simmer on low until chicken is cooked through.
9. Add green beans & raisins, cook a couple of minutes.
10. Add broccoli and cook until just tender crisp.
11. Serve over hot rice.
12. Garnish with green onions & shredded sweetened coconut.
13. Enjoy!!

Woohooo! After much tweaking... last night's Green Curry Chicken was the best!