Steam vegetables until al dente (firm), put aside.
In large sauté pan or Dutch oven, heat oil over medium-low heat.
Add shallot and garlic. Cook, stirring often until softened, about 5 minutes.
Add Masi Masa Thai Green Curry Spice Blend and cook, stirring constantly until spices turn darker, about 1 minute.
Add chicken (or tofu), toss until coated. Add coconut milk and lime zest. Bring to a boil. Lower heat and simmer at a gentle bubble until chicken (or tofu) is cooked through, about 10 minutes.
Add steamed vegetables, lime juice and two-thirds of chopped cilantro and stir until heated through, about 1 minute.
Serve over jasmine rice topped with remaining cilantro.
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