Quick and easy Thai green curry

Breakfast

Ingredients:

  • 2 can (400 ml), coconut milk
  • 2 cup rice
  • 2 cup water
  • 1 tablespoon oil
  • 1 onion
  • 1/3 jar, Thai Kitchen Green Curry Paste
  • 1 cup vegetable stock
  • 1 tablespoon fish sauce
  • 1 eggplant
  • 1 zucchini
  • 1 red bell pepper
  • 2 red chili (optional)
  • 1 block, firm tofu (optional)
  • 1 cup beef, sliced thin (optional)
  • 1 cup chicken thigh or breast, cut into chunks (optional)
  • 1 cup shrimp, peeled (optional)
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4

Procedure:

1. In your rice cooker, combine 2 cups of rice with the amount of liquid (1:2 coconut milk:water) as required by your brand of rice.

S1

2. Finely slice the onion and roughly chop your vegetables.

#SpoonTip: if you are incorporating a protein, also dice it to roughly the same size as your vegetable.

S2

3. Heat up oil over medium high heat and sauté the onions until translucent, about two minutes.

S3

4. Add in the green curry paste and fry until fragrant, 1 minute.

S4

5. Pour in the coconut milk, vegetable stock and fish sauce. Bring to a boil.

S5

6. Optional: Add in red chili for an extra punch. I like my green curry quite hot so I added two chilis.

S6

7. Once at a boil, lower the heat to low and add in the eggplant. Simmer for 10 minutes.

Optional: If cooking with a protein, add with the eggplant.

S7

8. Add in the zucchini and peppers, simmer for 5 minutes.

S8

9. Serve hot along side the coconut rice.

S9

This Post is from here

Chats

Share Your Concerns With Other Moms

loader