Thai Green Curry (2018 Package Recipe)

August 07, 2020 0 Comments

This is the recipe that was on our original 2018 packaging. The big difference is less coconut milk.

Shopping List & Prep (serves 4)

• 1½ lbs boneless skinless chicken thighs or breasts (or substitute with tofu) cut into 1-2" pieces 2 cups vegetables like broccoli, green beans, bell peppers or carrots, cut into bite-size pieces
• ½ small bunch cilantro (or basil, Thai if available), roughly chopped—approx. ¾ cups
• 1 shallot, minced
• 1 clove garlic, minced
• 1 lime, zest & juice
• 13.5 oz can coconut milk (full fat works best)
• 2 TBSP vegetable oil
• 2-4 cups cooked jasmine rice

Directions

1. Steam vegetables until al dente (firm), put aside.
2. In large sauté pan or Dutch oven, heat oil over medium-low heat.
3. Add shallot and garlic. Cook, stirring often until softened, about 5 minutes.
4. Add Masi Masa Spice Blend and cook, stirring constantly until spices
   turn darker, about 1 minute.
5. 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.
6. Add steamed vegetables, lime juice and two-thirds of chopped cilantro and stir until heated through, about 1 minute.
7. Serve over jasmine rice topped with remaining cilantro.

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