This Simple Green Thai Curry is the Thai equivalent of matzo ball soup, or Grandma’s chicken noodle. It’s full bodied and complex with no heat, but tons of flavor.
24ounceschicken stockor about 1 1/2 cans (sub vegetable broth for vegetarians)
2 1/2TBSfish saucesub soy sauce for vegetarians
3TBSlime juice
2 - 3TBSgreen thai curry paste
2heaping TBS cashew butter
5-10fresh basil leaves
optional (included in the pictured recipe):
1head cauliflowerchopped
1large portabella mushroomchopped
1green bell peppersliced
sliced steakcooked
optional (not pictured, but tried and true!):
white eggplantssliced
okrachopped
tomatodiced
water chestnutschopped
broccoli florets
cooked chicken
Instructions
On the stove top bring first seven ingredients to a low boil. Reduce heat and simmer covered at least 15 - 20 minutes, stirring occasionally. (The longer you let it go, the more the flavors will meld).
Add veggies and cook to your desired tenderness. If you're using several different types of veggies, try adding some at different times to get a variety of textures. I like to add my okra at the beginning so it helps thicken the sauce, and bell peppers toward the end so they still have some crunch.
Stir in your protein, and cook until heated through.
Enjoy!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.