Vegetable Coconut Green Curry
Here is a favorite dish I like to order when I go out to eat Thai food. So when I finally figured out how to make it at home, I was psyched! Check out this recipe below, you can change up the vegetables you throw in, and can also add a protein like tofu or chicken as an option. Hope you enjoy it!
Ingredients
- 2 cups broccoli florets (1 small crown)
- 1 small white onion diced
- 2 cups sugar snap peas
- 1 chopped medium carrot
- 1 small can of bamboo shoots drained
- 1 cup of cubed Taro root (optional, and hard to find!)
- 1 tablespoon coconut oil
- 2-3 cloves of minced garlic
- 1 tablespoon finely grated fresh ginger
- One 13.5-ounce can coconut milk
- 1 to 2 tablespoons green curry paste
- 2-3 tablespoons fresh lime juice (1 1/2 limes)
- 1 large avocado, sliced to place on top
- 1 cup diced chicken breast from a rotisserie chicken (optional)
Directions
- Heat coconut oil in a large saucepan (or wok) on medium heat. Add broccoli, onions, and carrots first. Sauté for 2-3 minutes.
- Add in garlic and ginger, and sauté for another 3 minutes stirring frequently.
- Add in coconut milk, taro, and bamboo shoots and bring to low heat to simmer. Add in green curry paste and stir in well. Cover for 7-10 minutes
- Add diced chicken and cook for another 2-5 minutes or until vegetables are cooked through, (broccoli is still bright green and does not turn brown.)
- Serve over basmati brown rice, and sliced avocado on top.
- Enjoy!
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Sounds delicious!