SERVES: 2 - COOKING TIME: 30 MINS
INGREDIENTS:
1 CAN (4 oz.) GREEN CURRY PASTE *
1 CAN (13.5 oz.) COCONUT MILK *
2 teaspoons FISH SAUCE *
2 teaspoons PALM SUGAR *
1 lb. MEAT (sliced CHICKEN, PORK, BEEF or peeled SHRIMP)
1/2 lb. VEGETABLES
optional: CHILI PEPPERS, THAI BASIL
INSTRUCTIONS:
• Stir green curry paste with 5 tsp. of vegetable oil on medium heat until it starts bubbling to release the aroma.
• Turn the stove up to high heat and add meat. Continue to stir until meat is halfway cooked.
• Add coconut milk and stir the meat until cooked.
• Add vegetables of your choice (Thai eggplant, carrot, cabbage, broccoli, zucchini, pumpkin or mixed vegetables).
• To round out the flavor, add fish sauce and palm sugar once the vegetables are cooked.
(Add Thai basil into the curry when finished cooking for aroma and flavor. Add chili peppers if you like it spicier or add 1/4 cup of water to reduce spice level. You may also add more fish sauce or palm sugar to enhance the taste. Garnish with Thai basil and chili peppers, and serve with steamed Thai jasmine rice or pasta).
* these ingredients are available at Pantry+ market