Thai Green Curry and Veggies

I order this dish every time I go to a Thai restaurant. But I had no idea it was so easy to make at home!

• Green curry paste (2 1/2 tablespoons)
• 1 can of Coconut Milk (I use Lite)
• Small brown potatoes, sliced thin
• 1/2 cup of onions, diced
• 1 package of mushrooms, diced
• 2 cups of arugula and spinach mixture
• Add any other vegetables you might like
• Olive oil
• salt

1. In a rice cooker, cook two cups of jasmine or sticky white rice
2. Heat large skillet and add some olive oil
3. Add green curry paste and a half a cup of coconut milk; stir to combine
4. Add potatoes first because they will need the longest time to cook. Cook for 4 minutes on medium heat
5. Add veggies (mushrooms, arugula, spinach and whatever else you want.)
6. Add the rest of the coconut milk and about a half a cup of water
7. Cook until potatoes are soft and serve over white rice

Next time I think I will add some extra firm tofu too.