Coconut Green Thai Curry

3 chicken breasts, chopped
2 tbsp olive oil
1/2 cup mushrooms, sliced
2 - 3 tbsp green curry paste (I used Thai Kitchen from Sobey's)
1 can coconut milk
2 cups mixed vegetables (broccoli, snow peas, carrots, cauliflower, celery) - I used a bag of stir fry mix from Sobey's
Bean sprouts
Lime wedges

Heat 1 tbsp of olive oil in a skillet on medium heat. Add chicken and cook until no longer pink. Add the sliced mushrooms and cook for an additional 3 to 4 minutes. remove the chicken and the mushrooms from the pan and set aside.

Heat the remaining 1 tbsp of olive oil in the same pan, add the green curry paste and cook for 1 minutes. Slowly add the coconut milk and whisk together. Continuing mixing until the curry paste has been incorporated. Add the vegetables and simmer for 10 to 15 minutes. Add the chicken and mushrooms back to the pan and cook for an additional 5 minutes. 

Serve on top of bean sprouts and with a lime wedge.