Saturday, March 16th, 2013...10:10 pm

Thai Green Curry

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My whole family loves Thai food. Every time we have moved, we have scoured our new location for the best Thai food restaurant. I never thought that I could make a curry since the flavors seemed so exotic and unusual to me. Once I started researching curry recipes, I found out that making a good curry was not a big deal at all! This is not hard and in fact I would call this very easy and the reward is so great. I always double this recipe because I have teenagers at my house and plus, we love this for leftovers.

Thai Green Curry

1 Tbsp. oil (I used grapeseed)

2 big cloves garlic, minced

2 tbsp. green curry paste

1 can light coconut milk

1 c. vegetable broth

2 tsp. sucanat

2 tsp. cornstarch

1/2 tsp. salt

1/2 onion, sliced

1/2 red pepper, sliced

1/2 pd. firm tofu, cubed

1/2 c. thai basil leaves, sliced

Veggie Add-ins Options

sliced carrots

broccoli florets

chopped cabbage

cauliflower florets

Saute garlic in oil in a heavy skillet over med. high heat and before it turns brown add the green curry paste and stir. Cook for 1-2 minutes and then add coconut milk, veg broth, sucanat, and salt. I mix the cornstarch or arrowroot flour with a little of the milk or broth and then add into the mix. Mix will and bring to a boil and then simmer for 5 minutes, to let the flavors blend. Add the tofu, red peppers, and onion and cook til the onions are tender. I like to steam the veggie add-ins separately so they don’t turn mushy in the curry. When the curry is done, serve it over a bowl of brown rice and steamed veggies. It is soooo good!

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