Coconut Thai Green Curry

Recipe Link

Ingredients:

  • 2 T coconut or vegetable oil
  • 1-2 packs extra firm tofu or 1 lb chicken thighs
  • 2 small or 1 big zucchini
  • 2 regular-sized red bell peppers
  • 1 cup green onions
  • 3/4 of an onion
  • (optional) 1 tray mushrooms
  • 1 t ginger paste (or 1″ piece of grated fresh ginger)
  • 2 garlic cloves
  • 1 4 oz can thai green curry paste
  • 1 16 oz can coconut milk
  • 1 cup vegetable or chicken stock
  • red pepper flakes
  • 1 1/2 T fish sauce
  • 2 t sugar
  • (optional) basil
  • 2 cups cooked rice (from 1 cup uncooked)

Instructions:

  1. Begin cooking rice for serving on
  2. Chop tofu, zucchini (1/2″x2″), bell pepper, green onions, onion, 3/4 of the mushrooms, and garlic
    1. If using chicken, combine with 1 T cornstarch and 1 T oil
  3. Heat wok or skillet with 1 T oil
  4. Cook tofu or chicken, then remove
  5. Add remaining oil and onion until slightly softened
  6. Add curry paste for a few minutes
  7. Add mushrooms, garlic and ginger for 30 seconds
  8. Add the bell pepper and zucchini
  9. Add coconut milk, stock, red pepper flakes, fish sauce, and sugar
  10. Simmer for about 10 minutes to combine flavors
  11. Add tofu, green onion, and basil
  12. Serve over rice
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