|Served here with a lemon roasted chicken thigh|
Green Thai Curry
1-2 Tbl. Green curry paste- you can find this in the Asian/Ethnic aisle, usually near where soy sauce is
1- 14 oz can of coconut milk
1 tsp light brown sugar
1/2 Tbl. Fish sauce
½ tsp sesame oil
½ Tbl olive oil
1 kaffir lime leaf
1 small onion
1 clove garlic
Vegetables: for this one I used asparagus and snap peas
1. In a skillet heat the oils over medium heat. Once they are hot add in the onions and cook until translucent. Add in any other vegetables you’re using. Stir in the curry paste and let them all come together but not burn to release all the oils and flavor in the paste.
2. Whisk in the coconut milk, fish sauce, kaffir lime leaf and brown sugar. Let reduce until it becomes more sauce like and less soupy. Serve over basmati-quinoa rice and top with chopped cucumber and cashews.