Thai Coconut Curry w/ Chicken, Shrimp & Veggies

I don't know about you, but I'm often daunted by Asian food prep as the list of ingredients always seems to require multiple pages. I'll admit it...this scares me. My lack of fortitude is unfortunate as Asian flavors rank high on my list of preferred meals. When it comes to a food conundrum of this magnitude, I always rely on Chef Nicole of Time to Eat! to streamline the situation. I told her I wanted a simple weeknight dish with Asian flavors that would not require a trip to the specialty market in Norwalk (not that I don't relish walking those aisles). She came up with this great Thai Coconut Curry with Chicken, Shrimp and Vegetables.  Vegetarian? No problem. Simply omit the chicken and shrimp and use diced extra firm tofu.

Thai Coconut Curry with Chicken, Shrimp and Vegetables

1 Tbs. peanut oil

salt and pepper

2 cubes each- frozen garlic and ginger

4 boneless, skinless chicken thighs

1 chopped onion

1 C. baby carrots, sliced on the diagonal

1 peeled potato, cubed

1/2 C. red bell pepper cut into slices

1/2 C. button mushrooms, cut in half

1 12oz. can light coconut milk

3 Tbs. mild curry paste

1/2 lb. uncooked shrimp

1 C. green beans, cut in half

juice from 1/2 lime

1/2 C. chopped fresh cilantro

Heat oil in a large pan with a lid on medium high heat.  Season each side of chicken with a pinch of salt and pepper.  Add onions, garlic and ginger to pan and saute for 1 minute.  Add chicken and brown on both sides, about 2 minutes per side.  Add carrots, potato, bell pepper, mushrooms, coconut milk and curry paste.  Stir to combine, cover and reduce heat to medium low.  Cook for 15 minutes.  Add green beans, shrimp and lime juice, cover and continue cooking for another 5 minutes.  Garnish with chopped cilantro and serve over rice.