Green Veggie Curry

This is a dish that never grows old.  I've made it probably 4 times, each little different, and enjoyed it in all ways.  Thanks to my foodie neighbor Carrie for this one!

Green Curry
Adapted from Martha Stewart Everyday Foods

1 onion
8 oz frozen/fresh green beans
8 oz asparagus
16 oz mixed frozen/fresh veggie mix
(use whatever veggies you like)
1-2 Tbsp green curry paste (I found mine at New Seasons)
2 cups chicken broth, divided
1 can (14.5 oz) coconut milk
1 Tbsp cornstarch or flour
2 Tbsp lime juice (from 1 lime)
Salt to taste
Cooked brown rice

Saute onions and fresh veggies in a water saute until they begin to soften.  Add the green curry paste, I like to add the full 2 Tbsp.  It doesn't add heat to the dish, but flavor.  Use 1/2 cup chicken broth whisked with the cornstarch/flour, set aside.  Saute veggies with the paste for a couple minutes, then add the remaining chicken broth, coconut milk, and cornstarch/flour chicken broth mix.  Simmer until veggies are tender and sauce thickens.  Add lime juice and season with salt.  Serve with brown rice.

*You can adjust the amount of veggies you want and may have to add/take away the amount of broth you use.  I prefer my dish a little saucier.  :)