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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love this dish in all forms, and love the adaptability of this recipe. This is a good recipe for beginners to Thai cooking. Pretty impossible to mess up! Ingredients:
2 -3 tablespoons green curry paste |
2 tablespoons coconut oil or 2 tablespoons other vegetable oil |
1 -1 1/2 lb boneless chicken breasts, cut into chunks or 1 -1 1/2 lb shrimp |
1 (14 ounce) can coconut milk |
1 teaspoon grated lime zest (zest from 1 lime) |
1 red bell pepper, seeded and cut into chunks |
1 zucchini, sliced lengthwise several times then cut into chunks |
fish sauce |
brown sugar |
lime juice |
fresh basil |
Directions:
1. Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste.
2. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add coconut milk.
3. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium low, until you get a nice simmer.
4. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
5. Add the bell pepper and zucchini, plus the lime zest, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
6. Do a taste test for salt, adding 1-2 T. fish sauce if not salty enough. If you would prefer a sweeter curry add a little brown sugar. If too salty, add a squeeze of lime juice. If too spicy, add more coconut milk.
7. Serve this curry in bowls over rice. Top each portion with fresh basil.
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