Chicken Stiry-Fry with Easy Cocount Curry and Rice

I went out on a limb last night when I made dinner for myself and the BF - I made a curry dish. The BF is not a fan of anything curry, and he really does not like savory-sweet meals. He likes Chinese, Japanese, Vietnamese... Indian? No. Middle Eastern? No. So when I was secretly pouring coconut milk and teaspoons of curry powder into our stir-fry, I was praying to the food gods that he would like it. And guess what? He liked it! Woohoo! This means I can now start making samosas and Indian-style cuisine when he's around.

This was incredibly easy to whip up! I happened to have all of the ingredients on hand which made it even easier.

Ingredients:

• 4 boneless, skinless chicken thighs (or 1 small chicken breasts)
• 2 cloves garlic
• 1/4 yellow onion
• 2 stalks of green onion
• 1 small head of broccoli
• 4 stalks of asparagus
• 6-8 mushrooms
• salt/pepper/dried basil/bay leaf
• 2 tablespoons curry powder
• 1 cup frozen peas 
• 1 can coconut milk
• 4 cups cooked rice
• Optional: Sriracha for extra spice

Directions:

1. Heat a large frying pan over medium heat. Chop all of the veggies (expect peas) into 1/2 to 1 inch chunks. Slice the chicken into 1/2-inch-thick slices. Add all ingredients except the last 4 ingredients to the pan and cook until chicken is browned, stirring occasionally. 
2. Add the peas and coconut milk to the stir-fry. Turn the heat to low, then simmer for 25 minutes.
3. Taste the curry, then add seasonings as necessary and sriracha if you want it hot!
4. Serve over warm cooked rice, making sure to scoop some of the sauce from the pan onto your rice!

Enjoy!