Green Curry Chicken

{photo credit: not martha}
SERVINGS:   3-4   TIME: 30 minutes

INGREDIENTS:

• 1 large clove garlic, crushed
• 1 large shallot, minced
• 1 yellow onion, diced or sliced
• 1 red pepper, diced
• 1 head broccoli florets
• 1 rotissery chicken
• 1 Japanese eggplant, sliced then cut into quarters
• 2 cans light coconut milk
• 1 T. green curry paste
• 1 c. frozen peas
• 1 small can bamboo shoots (julienned)

DIRECTIONS:

1. Shred chicken and set aside.
2. Saute shallot and onion in equal parts butter and oil (enough to coat the bottom of your pan) until translucent. 
3. Add garlic and cook a few more minutes.
4. Add about a teaspoon of salt and enough pepper so that you can see it freckling the vegetables.
5. Add broccoli florets, eggplant, and red pepper. Cook for a brief moment.
6. Add curry paste and stir until everything is coated, then add coconut milk and stir until combined. Add some crushed red pepper if desired, for extra heat.
7. Don't boil, just simmer until broccoli turns a brighter green (2-3 minutes).
8. Add chicken, peas, and bamboo shoots and heat through.
9. Serve over rice or cool and divide to freeze.

NOTES:

• If you are making this to divide and freeze without eating any right away just barely cook everything, the rest of the cooking will take place when you thaw and heat it up.
• Freeze flat in gallon freezer zip bags.

SOURCE: Not Martha