Preparation

• Heat the oil in a medium pot over medium heat.
• Stir in the garlic and carrot, and cook 5 minutes.
• Mix in 1/4 the coconut milk.
• Stirring constantly, bring to a boil. Mix in curry paste.
• Place the chicken in the pot, and toss to coat.
• Reduce heat to low, and pour in the chicken stock. Cook until heated through.
• Stir in remaining coconut milk, lime juice, and green onions.
• Continue to cook and stir at least 10 minutes before serving. Serves 4
• You can adjust the amount of green curry paste to lessen the amount of heat