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Thursday, June 20, 2013

Delicious Thai Green Curry

I found this delicious looking recipe and had to try it! Filled with veggies, feel free to add your own protein (shrimp, chicken, tofu) and make it nice and spicy!!

Thai Green Curry
Makes 4 servings

For your Veggies
  • 1 zucchini, diced
  • 3 cloves garlic
  • ½ onion, diced
  • 2 Tbs. olive oil
  • 1/2 Cup Cabbage
  • 1 cup snap or snow peas
  • and Your Fave Green Veggies!
In a large saucepan, saute zucchini, garlic, onion and olive oil together until veggies are soft, about 5 minutes.
Set Aside.

For your Sauce
  • 1 cup coconut milk
  • ½ cup cilantro
  • 1 green onion – blend with sauce
  • ½ c. minced basil
  • 1 Tbs. tamari
  • 1 Tbs. grated ginger
  • 1 tsp. green curry paste
  • 1 lime, juiced
Add all ingredients for curry sauce to food processor or high power blender and blend until smooth.
Transfer sauce into pan with cooked veggies. Continue to simmer on low.
Add 1/2 cup cabbage and 1 cup snap or snow peas to mixture and whatever green veggies you’d like!
Serve warm and garnish with 1/2 green onion and/or cilantro.
This dish will keep in a sealed container in fridge for up to 3 days.

Thank you Tone It Up ( for the recipe!


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