Thai Green Curry

Oh how I love all curry... first time trying green curry and found it super tasty. One of my favourite vegetarian meals so far. This recipe makes a whole lot so dividing it could be helpful if your only making it for 2 - 3 people. 

Ingredients: 
2 – 13 ounce cans light coconut milk
3 tablespoons green curry paste
1 cup chicken stock
2 tbs fish sauce
approximately 1/2 pound yukon or red potatoes, quartered
approximately 1/2 head cauliflower
1/2 to one can garbanzo beans, drained
1 cup frozen green peas
lime juice
peanuts
fresh basil to taste
fresh cilantro to taste
salt and pepper to taste

Add the curry paste and coconut milk to a soup pot. Heat to a boil and lower the heat so the mixture is at a simmer.

Add the broth, fish sauce, and potatoes. Let that cook for 15 - 20 minutes to allow flavors to meld and potatoes to soften.

Add frozen peas, cauliflower, and garbanzo beans. Let simmer 10 minutes until cauliflower is cooked. 

Add the lime juice and chopped basil to curry. Remove from heat.

Serve over rice. Top with chopped peanuts and additional basil and cilantro.