Freshmaker Thai Curry

Sauce:
2 t sesame oil
2 T minced fresh ginger
3 cloves of garlic, minced
1 T curry powder
2 T red (or green) curry paste
1 t ground cumin
1 T soy sauce
1 t salt
1 T brown sugar
1 can light coconut milk

Vegetables (1-2 cups of any/all of the following):
carrots (immediately)
green beans (after 5min)
asparagus (after 7min)
green or red pepper (after 10min)
yellow squash (after 12min)
red or white onion (after 10min)

Protein:
2 chicken breasts, cut into bite-size chunks
half a box of tofu, cut into bite-size pieces

For added flavoring:
green scallion
cilantro

In a skillet, heat some oil and saute ginger, garlic, and scallions for 1min before adding curry powder, curry paste, and cumin. Saute chicken. After chicken is browned, add soy sauce, sugar, salt, coconut milk and bring to a simmer.

Add fresh vegetables. Roughly simmer the whole thing for 15-20min. I would add vegetables at the prescribed times (see above) so that everything comes out cooked without being mushy. Seal the deal with some cilantro and scallion. Serve on white rice. Fresh mode!