1.) In a large, heavy-bottomed skillet heat oil over medium-high heat. Add shallots and

ginger and cook 3-5 minutes, stirring frequently to keep from burning.

2.) Add Chicken and cook until no longer pink in the middle, about 5 minutes. Salt and

pepper to taste.

3.) Lower heat to medium-low, and add curry paste. Cook two minutes, stirring vigorously

to fully coat chicken with the paste, then add coconut milk, sugar, pepper flakes and

paprika.

4.) Allow mixture to simmer for 10 mins, while prepping the veggies. Don’t be afraid to

allow the sauce to simmer - we want it to reduce to about 1/2 - 1/4 its original volume to

concentrate the flavors.

5.) Steam asparagus and broccoli until softened but still firm to the bite. The colors should

be bright and fresh. Shred the cabbage and carrots.

6.) Assemble your tacos to your linking - Enjoy!