30-Minute Thai Green Curry
Ingredients
The base
-
1
unit
shallot, finely diced
-
2-4
tablespoons
green curry paste
-
1
cup
veggie or chicken broth
-
1
can
coconut milk (full fat)
The protein
-
8
ounces
extra-firm tofu, cubed
-
1
unit
chicken breast, thinly sliced
-
1
unit
shrimp, raw, peeled and deveined
The vegetables
-
1
unit
Japanese eggplant, thinly sliced
-
1
unit
red bell pepper, sliced
-
6-8
leaves
kaffir lime leaves
Seasoning
-
½
teaspoon
salt
-
1
teaspoon
sugar
-
2
teaspoons
fish sauce
Garnish
-
1
unit
lime
-
¼
cup
fresh Thai basil leaves, torn
-
additional
unit
lime wedges for garnish
Instructions
- Cook the rice if using.
- Heat oil in a pot and sauté the shallot, then stir-fry the green curry paste for 2-3 minutes.
- Add the broth and kaffir lime leaves, then bring to a simmer and cover.
- Once the veggies are tender, stir in the coconut milk, salt, sugar, and fish sauce.
- Add the tofu or shrimp and simmer gently until cooked through.
- Adjust seasoning with lime juice, salt, or sugar as needed.
- Add fresh basil leaves and serve with lime wedges over rice.
Nutrition Facts (estimated)
Servings
8
Calories
279
Total fat
21.9g
Total carbohydrates
14g
Total protein
8.6g
Sodium
1648.1mg
Cholesterol
0mg
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