Thai Green Curry Recipe

Ingredients

• 1 tablespoon certified organic canola oil
• 2 cloves garlic (minced)
• 2 tablespoons green curry paste
• 1 medium onion (finely chopped)
• 14 ounces can light coconut milk (or regular coconut milk)
• 1 cup low sodium vegetable broth
• 1 small delicata squash – about 3/4 pound to 1 pound – cut in half lengthwise, seeds scraped out – and sliced into 1/2-inch thick half moons (keep a few slices on the side – about 6 to 8 slices – if you’d like to pan fry them and use them as toppings before serving. Read the Note at the end of the recipe for more information on how to).)
• 1 zucchini (chopped into bite size pieces)
• 1 cup snow peas (strings removed)
• 6 baby corn (chopped bite size)
• 1-2 fresh chilis (or Thai chilies if you prefer more heat)
• 2 tablespoons fish sauce
• 2 teaspoons granulated sugar
• 15-20 basil leaves
• 1/4 cup fresh cilantro leaves

Instructions

1. 1

   In a pan over medium high heat, add oil, garlic and onion and cook for 1 minute.

2. 2

   Add curry paste, stir and cook for 30 seconds.

3. 3

   Add coconut milk and bring to a boil.

4. 4

   Add chicken stock and bring to a boil.

5. 5

   Add vegetables (squash, zucchini, snow peas, baby corn, chilies), fish sauce and sugar, and stir. Lower heat to a simmer and cook for 15-20 minutes, until vegetables are tender.

6. 6

   Tear basil leaves using your fingers and add to the curry right before serving.

7. 7

   Top with cilantro leaves.