Thai Green Curry
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| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 55 minutes |
| Meal type | Main Dish |
Fresh and simple Thai curry full of vegetables to warm up with on a chilly day.
Ingredients
- 1 can full fat coconut milk
- 1 tablespoon Thai green curry paste
- 1 tablespoon fish sauce
- 2 bell peppers (seeded and chopped)
- 1 russet potato (peeled and chopped)
- 2 Large carrots (peeled and chopped)
- 1/2 cup frozen or fresh corn
- 1/2 cup frozen peas
Optional
- 3 tablespoons raw slivered almonds
Directions
| Step 1 | |
| In a saucepan combine the coconut milk, green curry paste and fish sauce over medium heat. | |
| Step 2 | |
| Once the sauce is warm, add in the vegetables, bring to a boil, then reduce to a simmer. | |
| Step 3 | |
| Cook for twenty minutes over low heat until thickened. | |
| Step 4 | |
| If yours doesn’t thicken, as mine refused to, take 3 tablespoons of raw almond slivers, place them in a food processor and process into a fine paste – about 2 minutes, then add to the curry. | |
| Step 5 | |
| Once thickened, serve over brown rice. | |
