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Thai Green Curry

Servings: 4

Ingredients

  • 2 Tbls vegetable oil
  • 5 Tbls Thai green curry paste (or one small can if using Maesri brand) I like Maesri or Aroy-D brands
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 1 Tbls lemongrass paste
  • 1 c low-sodium chicken or vegetable broth
  • 1 can coconut milk
  • 2 tsp fish sauce
  • 2 tsp palm sugar or white sugar
  • 4-5 c cooked vegetables and/or protein I roasted mine before adding to sauce
  • juice of 1/2 lime plus wedges, for serving
  • steamed rice for serving

Instructions

  • Heat oil in a deep skillet over medium-high heat.
  • Add the curry paste, garlic, ginger and lemongrass and cook by stirring it until the elements are combined and the paste appears drier. Around 4 minutes.
  • Add the broth and coconut milk and stir to dissolve the curry paste.
  • Add the sugar and fish sauce and bring to a simmer.
  • Add cooked vegetables and/or protein and bring to a low simmer until the sauce has thickened and everything is heated through, 5-10 minutes.
  • Add lime juice and taste for sugar and salt before serving. If you'd like it sweeter add a bit more sugar; saltier, add a bit more fish sauce and a pinch of salt.

Notes

There will be enough curry sauce to generously coat approximately 4-5 cups of cubed vegetables/meat.