Thai Green Curry
Whip up a delicious Thai Green Curry in just 30 minutes! You can either enhance store-bought curry paste or create your own from scratch. The secret to an amazing green curry is to sauté the curry paste before adding your ingredients. This step elevates the flavors and brings your dish to life.
Servings: 2
Calories: 61
Ingredients
- ¼ cup green curry paste homemade or store-bought
- 1 tablespoon vegetable oil or canola oil
- 1 14-ounce can coconut milk
- ½ cup chicken broth or water
- 1 tablespoon light brown sugar
Instructions
- Stir-fry the paste with oil until heated through.
- Add the coconut milk and broth and bring to a boil. Stir in the sugar.
- At this point, you can save the curry sauce or add a protein and vegetables of your choice. We like to use tofu, snow peas, eggplant, and kaffir lime leaves. Add everything to the pot and cook over medium-high heat until the vegetables are tender.
Video
Notes
- The sauce can be used immediately or stored in the refrigerator for up to 2 days.
- You may also freeze the sauce for up to 1 month.
Nutrition
Calories: 61kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 220mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4659IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg