This is a quick and easy green curry. You can also choose to make red curry instead with the same steps.
The key ingredient is red or green curry paste which comes ready-made in jars. I recommend the Thai Kitchen brand because it is vegan (many have fish sauce) and because it has a simple list of natural ingredients. You should be able to find it at most grocery stores.
Enjoy! :)
Instructions
Makes roughly four servings
Makes roughly four servings
Burn/stir-fry 4 chopped garlic cloves, 1 tablespoon chopped ginger, and a handful of chopped basil in a pot in heat-safe cooking oil.
Add two tablespoons of non-sweet peanut butter and two heaping tablespoons of green or red curry paste. Stir to combine.
Add one can of coconut milk and stir to combine.
Add chopped veggies of choice (I like broccoli, mushrooms, and red and green bell peppers). If making green curry, and two teaspoons of brown sugar, or as much as you like to taste.
Cook until veggies are soft and serve over rice.
Tip: Add veggies that need more time to cook (like broccoli) first and the quicker to cook ones (like mushrooms) after some time.
