Thai Green Curry

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.