Coconut Green Curry
serves 4
ingredients
For curry
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 heads of broccoli, chopped into florets
2 zucchinis, sliced & cut in half
1/2 medium onion, diced
3 cloves of fresh garlic, pressed
1 tbsp of fresh ginger, minced
2 tbsp sesame oil
2 tbsp olive oil
2 cans of coconut milk
2-3 tbsp green curry paste, to taste
1-2 tbsp sriracha or Sambal (optional)
1 tbsp soy sauce + more to taste
2-3 tsp fish sauce (optional but a game changer)
2 tsp honey
1 tbsp rice vinegar or fresh lime juice
2 tsp cornstarch + 1/4 cup of water
For Marinated Chicken Thighs
4 chicken thighs
1/4 cup coconut milk
2 tsp each salt & pepper
2 tbsp each soy sauce, rice vinegar, sesame oil, sesame seeds
2 cloves of garlic, pressed
2 tsp fresh ginger, minced
INSTRUCTIONS
for curry
Wash & prepare vegetables. In a deep skillet or large pot, saute onions, garlic & ginger in sesame & olive oil over medium-high heat.
Cook for 2-3 minutes until very fragrant. Pour in coconut milk & add curry paste. Combine using a whisk.
Add soy sauce, sriracha & fish sauce (if using). Stir to combine, reduce heat to medium-low.
Next, put in your vegetables. Allow vegetables to cook covered in sauce until tender, roughly 10-15 minutes.
While simmering, make a cornstarch slurry to thicken the sauce by whisking together cornstarch & water. Pour the mixture into the pot & stir.
Once vegetables are softened, add honey & one of rice vinegar or lime juice. Continue to simmer uncovered for another 10 minutes to reduce.
Taste to season with salt & pepper and/or additional soy sauce.
Served best over rice or noodles.
YUM.
for marinated chicken thighs
In a medium sized bowl, combine ingredients for marinade.
Add raw chicken thighs & allow to marinate for a minimum of 30 minutes. If longer, put it in the fridge.
Prepare curry.
Remove chicken thighs from marinade & grill on the BBQ until the internal temperature is above 165°.
Serve with curry over rice or noodles.
YUM
