INGREDIENTS
2 Ts
coconut oil
1 T
thai curry paste
2
celery stalks
6 smallishes
carrots
1/2
bell pepper
8 ozs
baby portabella mushrooms
1 t
salt
1 c
rice
4 cs
chicken stock
2 cs
chicken breast
1 can
coconut milk
1/4 c
squeezed lime juice
1 T
sugar
1/3 c
cilantro
1 serving
siraracha sauce to serve