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Ingredients

• 1 13.5 -14 ounce can coconut milk
• 1/4 cup green curry paste
• 1 cup vegetable broth
• 1 pound chicken, cut into 1/4-inch thick bite size pieces
• 1 cup carrots, sliced on an angle
• 1 cup onions, sliced 1/2" thick
• 1 cup cabbage, cut into 1" wide strips
• 2 tablespoons light brown sugar
• 1 teaspoon fish sauce, more as needed
• 1/4 cup loosely packed chopped cilantro
• Lime wedges for garnish

Description

Three Hours Ago I Made This For Lunch. As I Type, My Mouth Still Has A Tingle And I Haven't Regained Full Feeling In My Lips Yet. What I Didn't Read Prior To Making The Dish Above…

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