Our Thai curry is fast, fresh, and flavorful! Simply prep your vegetables, simmer them along with the curry, heat the rice, and you’re ready to serve. We love this meal with lots of garnishes and a refreshing ginger beer!
| Type: | Entrée |
| Servings: | 2 |
| Kitchen Time: | 30 minutes |
| Active Time: | 15 minutes |
|
Great with: |
Coconut Panna Cotta for Dessert! |
Shopping List:
- K&M Thai Coconut Curry Sauce
- K&M Jasmine Rice
- Chicken Breast or Tofu (8 oz)
- 1 Baby Bok Choy
- 1 Bell Pepper
- 1-2 Zucchini
- Mushrooms (1/4 lb.)
- Fried Shallots
- Cilantro
- 1 Lime
Pantry Items:
- Vegetable Oil
- Salt
- Sambal (Optional)
Instructions:
- Dice the chicken breast or tofu into 2” pieces. Season generously with salt and set aside while you prep the vegetables.
- Chop bok choy into 2” pieces (rinsing really well to remove dirt between the leaves). Cut pepper into 2” pieces, removing stems and seeds. Cut zucchini into (you guessed it!) 2” pieces. Leave mushrooms whole or cut in halves. Your curry sauce will work with up to 1 quart of chopped vegetables. Cut the lime into wedges. Set aside.
- Heat about 2 Tbsp of oil in a large pot over medium-high heat. When hot, add the chicken (or tofu) and vegetables, then season with a sprinkle of salt. Stir occasionally and sauté until lightly golden - about 5-7 minutes.
- Slowly add the green curry sauce to the pot and bring to a light boil. Reduce heat to medium-low to cook at a light simmer (you may need to turn the heat down to low, depending on your stovetop), stirring occasionally, until everything is cooked through, and the vegetables are tender – about 15-20 minutes.
- While the curry is simmering, chop the cilantro.
- Heat the jasmine rice in the microwave with the lid askew until steamy.
- Serve curry over warm rice with fried shallots and a squeeze of lime! And for those who like some heat – we recommend a big spoonful of sambal. Enjoy!
