Thai Curry

1 Sliced onion
2 celery stalks sliced
1 can of coconut milk
2T Thai Kitchen Curry Paste
1/2-1t garlic powder
1/2-1t ground ginger
1t sugar
salt and pepper
chicken
Optional- match stick carrots, cabbage, red/yellow peppers, sliced kale
bean sprouts
Rice

Line baking pan with aluminum foil, add 1-2T oil, add chicken and sprinkle with chicken seasoning, Cook chicken 450 in oven for 20min. Cooked enough chicken to add to the Pad Thai

On stove top- Saute onion till crisp tender, add celery, coconut milk, paste, garlic, ginger, and sugar. Let cook for 15 min. Add any of the vegetables and cook for a few minutes till crisp tender and add chicken and Serve with rice and bean sprouts.



Also Serve with Pad Thai