Steam vegetables until al dente (firm), put aside.
In large sauté pan or Dutch oven, heat oil over medium-low heat.
Add shallot and garlic. Cook, stirring often until softened, about 5 minutes.
Add Masi Masa Thai Green Curry Spice Blend and cook, stirring constantly until spices turn darker, about 1 minute.
Add chicken (or tofu), toss until coated. Add coconut milk and lime zest. Bring to a boil. Lower heat and simmer at a gentle bubble until chicken (or tofu) is cooked through, about 10 minutes.
Add steamed vegetables, lime juice and two-thirds of chopped cilantro and stir until heated through, about 1 minute.
Serve over jasmine rice topped with remaining cilantro.
Also in easy thai green curry recipes to satisfy any craving
This is one of the most strangely delicious mashups we’ve ever tasted. We’ve created two versions—this one for vegans/vegetarians and another with chicken. Try them both!
