Thai Green Curry
By: max
A fragrant and spicy coconut-based curry with vegetables and your choice of protein.
1. 3 tablespoons of of green curry paste
2. 2 tablespoons of of coconut oil
3. 1 pound of, cut into bite-sized pieces of chicken or tofu
4. 2 cans (14 oz each) of full-fat of coconut milk
5. 2 tablespoons of (omit for vegetarian version) of fish sauce
6. 1 tablespoon of of palm sugar or brown sugar
7. 4 fresh or dried (optional) of kaffir lime leaves
8. 1 cup of fresh of Thai basil leaves
9. 2 different colors, sliced of bell peppers
10. 1 can (8 oz) of drained of bamboo shoots
11. 1 cup of of snow peas
12. 1 cup of small of broccoli florets
13. 1-3 thinly sliced (adjust to taste) of Thai chili peppers
14. 2 tablespoons of fresh of lime juice
15. for serving of jasmine rice
1. In a large pot or wok, heat coconut oil over medium-high heat.
2. Add green curry paste and stir-fry for 1 minute until fragrant.
3. If using chicken, add it now and cook until no longer pink on the outside, about 3-4 minutes.
4. Add coconut milk, fish sauce, sugar, and lime leaves if using. Bring to a simmer.
5. Add firmer vegetables like broccoli first and cook for 3 minutes.
6. Add remaining vegetables and tofu if using, and simmer until vegetables are tender-crisp, about 3-4 minutes more.
7. Remove from heat and stir in Thai basil leaves and lime juice.
8. Taste and adjust seasoning with more fish sauce or sugar if needed.
9. Serve hot over jasmine rice, garnished with additional Thai basil and sliced chilies if desired.