Prep Time: 20 minutes Cook Time: 25 minutes
Serves: 4-6 Recipe Adapted From: Nora Cooks
Here’s a simple take on a Thai-style green curry. Choc full of vegetables and abundant in fresh, vibrant flavors, this quick and easy recipe is perfect for a weeknight meal. And the leftovers for lunch are even better! This recipe was featured in our June 2022 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of the page and cook alongside us!
INGREDIENTS:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped small
- 4 cloves garlic, minced
- 1 bell pepper, seeded and sliced into 1 inch pieces
- 1 medium zucchini or summer squash, sliced and halved
- 3-4 tablespoons green curry paste
- (2)- 13.5 ounce cans full fat coconut milk
- 2 cups broccoli florets
- 2 tsp granulated sugar, maple syrup, or sugar substitute
- 2 tablespoon: soy sauce OR tamari for gluten free
- 2 tablespoons fresh lime juice
- salt, to taste
- Cilantro or Basil
- Cooked rice for serving
- (optional) protein – tofu, chicken, fish, shrimp
DIRECTIONS:
- First, prepare all of the vegetables and have them close by before you heat the pan. Get your rice cooking.
- Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Once it’s warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
- Add the squash/zucchini, bell pepper, and curry paste to the pan and cook, stirring frequently, for 2-3 minutes.
- Whisk ½ cup coconut milk (about 1/2 cup) with sugar, soy sauce and lime juice. Add to pan, Stir. Then add the remaining coconut milk
- Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the vegetables are tender. Stir in the basil or cilantro when finished
- Serve with rice or noodles, and garnish with lime wedges, basil or cilantro.