Sunday, August 11, 2013

Thai Coconut Green Curry

This is one of my favourite meals! I love a good stir-fry and this one is so flavourful, a bit spicy, and full of veggies! I love making it for friends and my family because takes no time at all to prepare and it's easily customizable for both vegetarians and meat-eaters. If you make it with tofu then it's even tastier the next day because it has a chance to soak up the coconut curry flavours overnight!


1 can Thai coconut milk
2 Tbsp. Thai green chili paste (or more if you like it really spicy)
1 Tbsp. brown sugar
1" knob of fresh ginger, finely grated
1/2 tsp salt, or to taste
1 cup thinly sliced assorted stir-fry vegetables (I like to use snap peas, bell peppers, carrots, onions, bok choy or kale)
Fresh Thai basil, finely chopped (if you can't find it then regular basil will work too)
3-4" stick of fresh lemongrass
1 cup cooked shrimp, chicken, firm tofu, or chickpeas
Cooked Jasmine rice


Prepare your rice and protein first. Cook the rice according to the package directions while you prepare the rest of the dish. Cook your chicken or shrimp, drain and press your tofu, drain and rinse your chickpeas if they are from a can or cook them if they are dried. Set aside.

In a large skillet, heat the coconut milk over medium heat until it begins to bubble. Stir in the green chili paste, brown sugar, and the lemongrass stick and heat until dissolved. Simmer for 5-10 minutes, until the mixture thickens slightly. If the sauce gets too thick then just add a bit of water or milk until it is the consistency you'd like.

Add in the ginger, vegetables, protein, and cook until the vegetables are tender-crisp, about another 5-10 minutes. Remove the lemongrass and sprinkle fresh Thai basil over the top. Serve over Jasmine rice. 

*Recipe by Brooke McMillan

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