Curry is my all-time go to once the temperatures drop. I could eat this stuff once a week (and often do) and I would be happy as a clam. This thai green curry paste is great for when you're busy and can't make your own, because let's be real, who has the time. It's also a great recipe because you can essentially throw any veg you want in, the more the merrier! And any kind of protein will do. 

3 chicken breast
1 can coconut milk
3 T green curry paste
3 cloves garlic minced 
3 medium sized carrots
1 pepper
1/2 a Zucchini
1/2 an onion
1-4 T crushed chilis (depends on how you like it)
1 package basil
1 cup peanuts to garnish

1. Heat olive oil in pan over medium heat, add in minced garlic, once it becomes fragrant add in curry paste. Once that becomes fragrant (DO NOT BURN) add in coconut milk and stir together. 
2. Add in your protein to cook. Start brown rice in rice cooker
3. Add in your veg until softened, add in crushed chilis and basil
4. Sometimes the light coconut milk is a little runny so I'll add in 1 T of cornstarch to thicken it up.  
5. Serve over brown rice and top off with crushed peanuts

Stay warm my friends!