Thai Green Curry
A coconut-based curry made with green curry paste, coconut milk, and fresh vegetables or protein. Simmered until vegetables are tender and flavors meld together.
Ingredients
Method
Slice zucchini into half-moons, slice red onion thinly, mince garlic, and cut protein into bite-sized pieces. Juice the lime. Measure out and set aside coconut milk and broth.
Heat coconut oil in a large pot or wok over medium-high heat until shimmering.
Add garlic and red onion; cook for 1 minute until fragrant, stirring constantly.
Add curry paste and cook for 2 minutes, stirring, to deepen flavor.
Pour in coconut milk and broth; stir until smooth and bring to a simmer.
Add protein and cook for 8–10 minutes until cooked through and tender.
Add zucchini and cook for 4–5 minutes until just tender but still holding shape.
Remove from heat and stir in lime juice, fish sauce, and sugar. Taste and adjust seasonings as needed.
Gently fold in fresh basil just before serving to preserve its aroma and color.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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