Green Curry Chicken

Green Curry Chicken

Ingredients:
2 pounds of free-range, organic chicken thighs
3 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and minced
3 small yellow onions, medium diced
1 eggplant, medium diced
3 large carrots, medium diced
1/2 head cauliflower, cut into 1-inch pieces
1 zucchini, medium diced
8 ounces mushrooms, sliced
2 cans coconut milk
3 tablespoons green curry powder
Freshly ground black pepper, to taste

Directions:
In a large pot, heat the olive oil over medium-high heat.
Add the onions, garlic and ginger.
When the onions begin to soften, add the chicken.
Cook for 10 minutes, then add the eggplant and carrots.
Cover the pot, and when the eggplant begins to soften add the rest of the
vegetables.
After 10 minutes, add the coconut milk and green curry powder. Season with
freshly ground black pepper to taste.
Simmer the mixture until the vegetables are soft but not mushy.
Serve chicken in a bowl with lots of sauce over the top.
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