thai green curry

28 Apr

I’m white.  I’m extremely Caucasian.  There you go, that’s a little bit of personal trivia for you.  So it goes without saying that I’m not even remotely Thai, therefore, I make no claims about the authenticity of this green curry.

That being said, it is super tasty, healthy, and easy to make.  Works great if you’re feeding lots of people too.

Makes 4 servings

4.85$ per 2 servings

green curry

ingredients

  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 2 small carrots, sliced into medallions
  • 1 head of broccoli, cut into florets
  • 3/4 c snow peas, tipped and tailed
  • 1 tbsp garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 4 green onions, white and pale green parts only, thinly sliced
  • 2 tbsp thai green curry paste
  • 1 lime
  • 1 tbsp fish sauce
  • 400 ml coconut milk
  • 12 shrimp, shelled and deveined or 1 c firm tofu, cubed
  • 1 c rice
  • fresh cilantro (optional)

preparation

Cook the rice.

When rice is almost done cooking, heat oil in a deep skillet over medium heat.  Add garlic, ginger, green onion and curry paste.  Sautee until curry paste is fragrant – 30 seconds.

Add carrots – sautee 30 seconds – add peppers and broccoli – sautee 30 seconds.  Add coconut milk, fish sauce and juice of half a lime and bring to a simmer.  Once the mixture is simmering add snow peas and shrimp / tofu.  Cook until the shrimp is pink and firm and vegetables are just tender – 2 to 3 minutes.

Serve vegetables, shrimp and liquid over rice.  Garnish with fresh cilantro and lime wedges.

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