Thai Green Curry
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 -3 tablespoons green curry paste
- 2 tablespoons coconut oil or 2 tablespoons other vegetable oil
- 1 - 1 1⁄2 lb boneless chicken breasts, cut into chunks or 1 -1 1/2 lb shrimp
- 1 (14 ounce) can coconut milk
- 1 teaspoon grated lime zest (zest from 1 lime)
- 1 red bell pepper, seeded and cut into chunks
- 1 zucchini, sliced lengthwise several times then cut into chunks
- fish sauce
- brown sugar
- lime juice
- fresh basil
directions
- Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste.
- Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add coconut milk.
- Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium low, until you get a nice simmer.
- Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
- Add the bell pepper and zucchini, plus the lime zest, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
- Do a taste test for salt, adding 1-2 T. fish sauce if not salty enough. If you would prefer a sweeter curry add a little brown sugar. If too salty, add a squeeze of lime juice. If too spicy, add more coconut milk.
- Serve this curry in bowls over rice. Top each portion with fresh basil.
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RECIPE SUBMITTED BY
<p>I live in the Colorado high country and love to cook for myself and my husband. I enjoy experimenting with vegetarian recipes, and old family favorites. </p>