Thai Green Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
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
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
***Next time add another can of coconut milk and take off of heat as soon as it comes up to temperature
Serving Size:�4
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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