Thai green curry
A fragrant Thai dish made with green curry paste, coconut milk, vegetables, and protein such as chicken or tofu, served with steamed rice.
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
- Add the chicken or tofu pieces to the pan and cook for 3-4 minutes, stirring frequently until they are browned on all sides.
- Pour in the coconut milk and chicken or vegetable broth, stirring to combine with the curry paste.
- Add the fish sauce or soy sauce, and sugar. Stir well and bring to a simmer.
- Add the baby eggplants, bamboo shoots, and bell peppers. Cover and simmer for 10-15 minutes, or until the vegetables and protein are cooked through.
- Stir in the fresh Thai basil leaves and lime juice, cooking for an additional 1-2 minutes.
- Taste and adjust seasoning if necessary, adding more fish sauce or sugar to balance the flavors.
- Remove from heat and let sit for a couple of minutes before serving.
- Serve hot with steamed jasmine rice.
Nutritional Information & Health Goals
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