Last night I made green curry for Ian, my mom, and sister Gabrielle after a 2 hour walk around Kits beach and up to the Kitsilano library. I used my Easy Green Curry recipe as a base and added chicken thighs a few minutes before adding the heartier vegetables. I used baby Bok Choy, zucchini, snap peas, broccoli, and scallions (and not avocado, they just looked extra pretty with all of the green vegetables in the photo.) I also used fresh Thai basil instead of cilantro which I actually prefer, using both together would also be delicious. We drank a New Zealand Sauvignon Blanc with the meal and supplemented the actual meal preparation with raisiny sweet Marsala and Honeycrisp apple slices.