Spicy Thai Green Curry
A fragrant, creamy Thai green curry loaded with vegetables and served over jasmine rice.
Ingredients
Ingredients:
- 2 tbsp green curry paste
- 400ml coconut milk
- 200g tofu or chicken
- 1 zucchini, sliced
- 1 bell pepper, sliced
- Thai basil leaves
- Jasmine rice
Instructions
Aromatize the Paste
Heat a tablespoon of oil in a large wok or pot over medium heat. Add the green curry paste and fry for 1-2 minutes until it becomes very fragrant.
Add Coconut Milk
Slowly pour in half of the coconut milk. Stir constantly until the oil starts to separate from the cream and the mixture becomes vibrant green.
Cook the Protein
Add your choice of protein (tofu or chicken) to the pot. Stir to coat in the curry mixture and cook until nearly done.
Simmer with Veggies
Pour in the remaining coconut milk along with the zucchini and bell peppers. Bring to a gentle simmer for about 8-10 minutes until vegetables are tender.
Season and Infuse
Add a splash of fish sauce (or soy sauce) and a pinch of sugar to balance the heat. Stir in a handful of fresh Thai basil leaves just before turning off the heat.
Serve
Ladle the hot curry into bowls and serve alongside a mound of steamed jasmine rice. Garnish with fresh lime wedges.
Nutrition Facts
* Based on a 2,000 calorie diet.