Thai Green Curry

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
1/4c green curry paste 1 inch fresh ginger root 1 tsp lime zest3 cloves garlic 3 stalks fresh Lemon grass3 lime leaves torn1c sliced onion 1c scliced red bell pepper 1/2c fresh snow peas1/2c chopped broccoli2 small Japanese eggplants cubed1/2 jalapeno pepper1c vegetable broth 1 can coconut milk 1 tsp sugar 5 drops monkfruit sweetener 1/2c fresh cilantro 1/2c Thai basil1/2 lime juiced
Directions
Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.


***Next time add another can of coconut milk and take off of heat as soon as it comes up to temperature

Serving Size:�4

Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 940.9
  • Total Fat: 65.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 4,510.0 mg
  • Total Carbs: 80.7 g
  • Dietary Fiber: 12.4 g
  • Protein: 14.5 g

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