Green Curry with Chicken & Bok Choy

Last night I made the Green Curry with Chicken & Bok Choy, it was DELICIOUS! Although mine doesn't look like Wildtree's photo, it was delicious and soooo easy to make. I cooked some extra chicken and added a side of broccoli since I only put it on top of a couple spoonfuls of rice. I am trying to not eat white rice, but that is all I had on hand. I also used button mushrooms instead of shitake and I skipped the crushed red pepper flakes, basil and lime. The nice thing to remember is you can make these recipes to fit your family's likes and dislikes or what ingredients you have on hand.

Here is the recipe:
Ingredients
1 pound chicken breasts
1 teaspoon Wildtree Natural Grapeseed Oil
¼ teaspoon salt
½ teaspoon crushed red pepper flakes (optional)
1 (14 ounce) can coconut milk
½ cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions
3 tablespoons Wildtree Thai Green Curry
3.5 ounce package shitake mushrooms
1 pound bok choy, chopped
¼ cup fresh chopped basil
1 lime, quartered

Method of Preparation
Heat a nonstick skillet over medium high heat. Rub chicken with Natural Grapeseed Oil, salt, and red pepper flakes. Add to the hot pan and cook until golden on both sides and completely cooked through (165°F). While the chicken is cooking, add the coconut milk, chicken broth, and Thai Green Curry to a saucepan. Bring to a boil. Reduce to medium heat. Remove and discard shitake stems. Slice mushrooms and add to the curry; cook for 3 minutes. Add the bok choy and continue cooking for another 5 minutes or until fork tender. Serve prepared curry in bowls (with rice if desired). Slice chicken and place on top of curry. Garnish with fresh basil. Serve with lime wedges.