A: | 5c garlic |
1" ginger (crystalllized OK) | |
2 jalapeno peppers, seeds removed | |
1/4C red onion | |
2t coriander seed, ground | |
1C basil, fresh | |
1t cumin, ground | |
1 lime, juice of | |
2t brown sugar | |
3oz coconut milk (1/4 can) | |
B: | 2t canola oil |
C: | 9oz coconut milk (3/4 can) |
1# pork, or chicken, cubed 1cm | |
1. | Process (A) until well minced. |
2. | Add (B) to hot wok, then add processed mixture. Stir-fry to release flavors, then add (C), partially cover, and simmer for 15 minutes. Uncover and continue to simmer until liquid is reduced. |
3. | Garnish with limes and/or basil leaves, serve over steamed rice. |
Servings: 6
$Id: thai_green_curry,v 1.3 2020/08/09 17:35:09 deaven Exp $
Recipe
Card
Ingredient list only (can be imported to MyFitnessPal)