Thai Green Curry

Ingredients:

1 cooked chicken breast, diced

1 can sliced water chestnuts

1 tbsp coconut oil

2 cups sugar snap peas

10 mushrooms, quartered

1/2 onion, sliced

1 can lite coconut milk

1/2 jar of green curry paste

1 package of kelp noodles

Green onion, soy sauce and sriracha for garnish!

Directions:

Heat coconut oil in a wide-medium, add in green curry and heat until fragrant. Pour in coconut milk and cook for 2 minutes. Add in onion, mushrooms, sugar snap peas and sliced water chestnuts. Let cook for 5-10 minutes until onion and mushrooms are softened. Add in dice the cooked chicken breast until warmed through, 1-2 minutes.

Serve over kelp noodles (or rice, rice noodles) and garnish with green onion, sriracha and soy sauce if desired. 2-3 Servings.