Quick Coconut Curry
-ounce can coconut milk
chicken or vegetable broth
clove garlic, minced
” length of fresh ginger, very thinly sliced
stalk lemongrass, lower 2 inches thinly sliced
chicken breast (thinly sliced) or tofu (cubed)
carrots, peeled and sliced 3/4″ thick (
snow peas or cut green beans
bell pepper strips
Roma tomato, cut into
green onions, cut into
handful cilantro and/or Thai basil leaves
tablespoons lime juice
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Combine coconut milk, broth, garlic, ginger, lemongrass and thinly sliced chicken in a medium pot and cover. Bring to boil over medium heat. Watch that it doesn’t boil over.
Uncover and add carrots (add tofu now if you’re making with tofu). Let cook at a hard simmer for 5 minutes, uncovered, until carrots are slightly tender.
Add snow peas and bell pepper. Simmer 2 more minutes.
Stir in tomato, green onions, herbs, lime juice and fish sauce. Taste for seasoning. You may want to add salt or more lime juice. Serve as a soup or over rice.
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