Thai Green Curry With Coconut Milk

Recipe contributed by Joey's Plate

 Serves 4-6

INGREDIENTS:

• 1 Tbsp olive oil or avocado oil
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 can premium coconut milk
• 1 can light coconut milk
• ½ cup water
• 1½ tsp sea salt
• 15 lemongrass stems
• 1½ tsp ground ginger
• ½ tsp ground coriander
• 3 Tbsp thai green curry paste
• 1 broccolini floret
• 2 carrots, sliced lengthwise with a mandolin
• 1½ cups snow peas, cut lengthwise

Garnish

• Fresh serrano & jalapeño peppers, sliced (optional)
• Lime, cut in wedges
• Green onions, sliced
• Fresh cilantro
• Fresh Thai basil

DIRECTIONS:

1. Heat the oil in a deep skillet over medium heat, then sauté the onion and garlic until translucent (around 5 minutes).
2. Add the coconut milk, water, salt, curry paste, lemongrass, ginger and coriander, then simmer 10-15 minutes, stirring occasionally.
3. Steam the carrots, snow peas & broccolini for around 2 minutes.
4. Serve over rice with broccolini, snow peas and rolled carrot slices. 
5. Garnish with peppers, lime, cilantro, Thai basil & green onions.

 

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