Coconut Green Curry

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Coconut Green Curry

# of servings: 4

Author: Chef Bec

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Yes you can. Curry isn't scary.

Ingredients

• 3 cans of coconut milk (lite, full, whatever)
• 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, or whatever you like)
• a couple glugs of fish sauce
• about 2 tbsp of dark brown sugar
• 3 limes
• 2 large chicken breasts cut to bite-size, or 1 lb of shrimp, or 2 salmon fillets (Pro-tip, just get frozen, fresh, cleaned & deveined shrimp).
• a good amount of veggies (you can’t have too much), cleaned and cut bite size. (I like bok choy, red bell pepper & green beans, also eggplant, mushrooms, baby corn, baby spinach, zucchini or whatever.)
• a big handful of fresh basil leaves
• jasmine rice or a pack of vermicelli noodles

Directions

1. Heat a large pot (like what you use for making pasta) or dutch oven over medium-high heat. Add a little of whatever kind of oil you like in the middle of the pot, add the garlic and ginger to the oil, let that cook for about 30 seconds or until you can just smell them, add the paste, stir to combine in a little pile, and let cook for about 2 minutes until fragrant. I usually use the whole jar, but taste the paste first and if it’s too spicy for you, add 1/2 the jar. You can always add more later if you want.
2. Add the coconut milk, stir, bring to a simmer. Add 5 glugs of fish sauce, a heaping spoonful of brown sugar, and squeeze two limes into the pot. Stir, bring to simmer, salt to taste. Don’t be afraid of salt, add enough so that the flavor actually changes and you can just start to taste the salt. Add your protein, gently submerge and bring back to simmer. The chicken & salmon will take about 4 minutes to cook, the shrimp about 2. The salmon will naturally break up when you serve it or stir in the veggies.
3. Add the veggies and basil right before serving. Put them all in the pot, stir to combined and bring back to simmer. In the amount of time it takes you to get everyone to sit down, they will have cooked enough and I’m anti-overcooking veggies. Ladle the curry over the cooked rice or noodles in people’s bowls - adding it to the curry diretly will likely overcook it and its hard to distribute evenly.