Here’s a versatile, flavorful green curry to try. Rich with coconut milk, fragrant with kaffir lime, and spicy with green curry paste, this simmer sauce adapts beautifully to many vegetables.
Which vegetables to choose is personal taste — just remember to adjust simmering time based on what you’re cooking. Some ideas: green beans, bell pepper, cauliflower, carrot, eggplant, snap peas, summer squash, anything fresh and delicious will work. Add chicken breast, mild white fish, or firm tofu as you please. Serve with brown rice for a deeply flavored, nutritious meal. Enjoy!
A special thank you to my husband, John, for a new camera for Valentine’ Day.
Coconut Green Curry
1 can coconut milk
1 – 2 TB green curry paste
one lime, juiced
one onion, diced
2 TB vegetable oil
3 kaffir lime leaves
salt to taste
2 cups of fresh prepped vegetables, cut into bite sized pieces
1 1/2 cups chicken breast, tofu chunks, or fresh white fish
fresh cilantro, for garnish
(note: if you’re using fish for your protein, add some fish sauce to build the flavor of the sauce)
Heat medium saute pan over high heat until hot. Add oil and onion. Saute for a few minutes. Begin layering in the remainder of your vegetables and meat/tofu pieces based on how long they will take to cook through.
Add coconut milk, green curry paste, kaffir lime leaves, and some salt. Simmer with vegetables for just the right amount of time for everything to cook through to tender perfection. Add the chicken, fish or tofu chunks. The goal is to have everything cooked to the right temperature and texture at the same time. For example, in this dish, using fresh green beans and a bit of red pepper I added the beans three minutes after the onion and waited to add the tofu until just 3 minutes before serving.
Adjust seasoning to taste — adding more salt and lime juice for a balanced flavor. Remove kaffir lime leaves before serving. Garnish with chopped cilantro.