Thai Green Curry
Fragrant and spicy Thai green curry with coconut milk, fresh vegetables, and your choice of protein.
Ingredients
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Instructions
Cook jasmine rice according to package directions.
Heat a wok or large pan over medium-high heat. Add 3 tbsp of coconut milk and let it bubble.
Add green curry paste and fry for 1-2 minutes until fragrant.
Add chicken and stir to coat. Cook 5 minutes until sealed.
Pour in remaining coconut milk, bamboo shoots, and zucchini. Simmer 10 minutes.
Season with fish sauce and sugar. Stir in spinach and Thai basil.
Serve immediately over jasmine rice.
Chef's Tips
Thai basil is key — regular basil works but the flavour is different. Add a squeeze of lime juice at the end for brightness.
Nutrition (per serving)
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