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Green Coconut Curry

Better and cheaper than takeout! And it might be quicker too...

Gently saute a bunch of veggies such as onions, mushrooms, cauliflower, peppers, snap peas, carrots, zucchini (add a little water to keep from burning). Add grated ginger and smooshed garlic. Cook until just soft then take off heat.

Cut chicken (or tofu) into bite-size chunks. Brown in another pan with oil, add tons of green curry paste, and cook til done.

Pour a can of coconut milk over the vegetables, stir, and then stir in the chicken. Add cut tomatoes and baby corn. Add soy sauce, fish sauce, lime juice, etc. to taste.

Serve over rice with lime slice and Thai basil. You can also braise white fish instead of chicken.

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