Green Thai Chicken Curry

Ingredients

• 2-4 tbsp extra virgin olive oil

• ½ yellow onion, diced

• 1 tbsp garlic, minced

• 1 tbsp ginger, minced

• 1 tbsp lemongrass

• 1 3½ ounce jar Thai green curry paste, or a little less for less spice

• 8 oz shitake mushrooms, sliced

• 4 boneless, skinless chicken thighs, sliced into 1” chunks

• ½ cup chicken stock

• 1 13oz can coconut milk

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tsp sugar

• 1 tsp fish sauce

• ½ lime, juiced

• 2 baby bok choy, chopped

For serving:

• Thai basil, cilantro, thinly sliced Fresno chiles for garnish

Products to Use:

• ProBond 3.5qt Essential Pan with TITUM Nonstick