Coconut Green Curry
Coconut Green Curry
# of servings: 4
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Yes you can. Curry isn't scary.
Ingredients
- 3 chicken breasts cut to bite-size pieces, or 1 lb of shrimp, or two 8 oz salmon fillets (Pro-tip: frozen, wild, cleaned & deveined shrimp is the way to go).
- 3 cans of coconut milk (lite, full, whatever)
- a couple cloves of minced garlic & about a tbsp of minced ginger. (Pro-tip, use a cheese grater to mince. It's always ok to cheat and use pre-minced from jars).
- a jar of green curry paste (or red is good, too)
- a tbsp of fish sauce
- about 2 heaping tbsp of dark brown sugar
- juice of 2 limes
- a big colander's worth of fresh veggies (you can’t have too much), rinsed and cut bite size. (I like bok choy with a combo of any of these: red bell pepper, green beans, eggplant, baby corn and baby spinach. Remember, all the leafy stuff shrinks when cooked.)
- a big handful of fresh basil leaves
- 2 cups dry jasmine rice or a pack of vermicelli noodles
Directions
- Heat a large pot or Dutch oven over medium-high heat with a little oil, add the garlic and ginger, and cook for about 30 seconds until fragrant. Stir in the green curry paste (start with half the jar if you’re sensitive to spice, otherwise use the whole jar) and cook about 2 minutes, stirring halfway through. Add the coconut milk, bring to a simmer, then stir in fish sauce, brown sugar and lime juice. Bring to simmer again and season with salt to taste. Add the chicken, shrimp, or salmon and gently submerge, simmering until cooked through (about 5 minutes for chicken or salmon (which will break up once cooked), about 3 minutes for shrimp). Just before serving, stir in the vegetables and basil and return to a simmer so the vegetables lightly cook but stay crisp. Ladle the curry over bowls of cooked jasmine rice or vermicelli noodles rather than adding them to the pot to avoid overcooking.