Thai green curry
Ingredients:
Curry:
◦ Medium or large can coconut cream
◦ 1 Tbsp peanut butter (optional)
◦ 4oz green curry paste (Maesri)
◦ Protein (1-2 lbs chicken (sliced thin), fish (seared cubes), tofu) Season with salt and pepper prior to cooking
◦ Regular can coconut milk
◦ Medium onion cut thin
◦ Green beans
◦ Broccoli
◦ 1 Tbsp brown sugar
Rice:
◦ 2 cups basmati rice
◦ Butter/margarine
◦ Salt
Candied peanuts (optional):
◦ 1/2 cup peanuts
◦ 1 tbsp brown sugar
◦ 2 tbsp water
Curry:
◦ In a large pot or pan boil coconut Creme on high for 10 minutes till it separates and “cracks” (you’ll see the oil separate and cracks appear.)
◦ Reduce to simmer and stir in peanut butter and green curry paste. Cook till fragrant ~2min.
◦ Add protein and coconut milk. Return to simmer and slow cook for 10 minutes.
◦ Add onion and green beans. Simmer for 5 minutes.
◦ Add broccoli and sugar cook until broccoli is at desired softness ~5min
Rice:
◦ Cook rice with butter/margarine and salt. To be completed at same time as curry.
Candied peanuts:
◦ Add peanuts, sugar and water. Dry on medium until water is evaporated 1-2 min.
◦ Garnish completed dish with candied peanuts