Many of our farmers market customers ask what else they can make with our Thai Green Curry Spice Blend other than, well, a curry. The answer is A LOT! We’ve done everything from Spring Rolls to Lasagne, but the next most classic thing you can make is a stir fry. Hence, this recipe. Well, really THREE RECIPES: Thai Green Curry Stir Fry, Coconut Rice, and Crispy Shallots .
This meal is super easy to make — the bulk of the time is spent chopping and slicing and waiting for the rice to cook. Feel free to use pre-chopped vegetables (and even pre-chopped/grated garlic and ginger) to make this an even faster weeknight meal.
And for all you vegetarians/vegans, tofu — or just veggies — work GREAT.
If you want to cook along with our Masi Masa Test Kitchen Chef, Kelsey Miguel of Not Umami’s, we’ve included a link to the video of our Winter 2022 cooking class.
We are pretty sure this will become a favorite in your weekly lineup!
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Ingredients Stir Fry ½ red bell pepper , sliced into thin strips
½ yellow or white onion , thinly sliced
½ small zucchini , cut into half moons
1 large carrot , thinly sliced rounds
1 head of broccoli , cut into large florets
3 garlic cloves, minced
1” piece ginger , peeled & grated
1 lbs protein of choice (thinly sliced chicken breast, extra firm tofu, or shrimp)
1 oz Thai (holy) basil (or regular basil)
2 TBSP Masi Masa Thai Green Curry Spice Blend
Add To Cart
⅓ C chicken or vegetable broth (or water)
1 TBSP sugar
1 Thai green chili or Serrano (optional)
3-4 TBSP avocado or other neutral oil
Coconut Rice 2 C uncooked jasmine rice
½ C coconut milk
3 ¼ C water
1 tsp salt
1 tsp sesame seeds
¼ C coconut flakes
Crispy Shallots 2 medium shallots , thinly sliced
1 C avocado or other neutral oil
Directions Stir Fry
Because the cooking of this dish is fast, you’ll want to have all your ingredients chopped and measured before you start cooking.
Place a medium bowl by the stove.
Heat wok or large deep skillet over medium-high heat.
Add 1 TBSP oil to the wok/pan.
Add carrots and broccoli. Cook, stirring often, for 2-3 minutes until veggies are slightly softened. Remove from pan.
Add 1 TBSP oil to the wok and add protein . Cook, stirring often, until cooked through. Remove from wok/pan.
If necessary, remove wok/pan from heat and wipe out with a paper towel.
Place wok/pan back on burner over medium high heat.
Add 1 TBSP oil to the wok/pan, then add garlic , ginger , and chili . Quickly toss or stir, making sure not to let aromatics burn, 1-2 minutes.
Add 2 TBSP Masi Masa Thai Green Curry Spice Blend and stir to combine with aromatics, being careful to avoid burning.
Add onion , zucchini , and bell pepper to pan. Cook for 2-3 minutes, tossing/stirring often, until onion is translucent.
Add in cooked carrots , broccoli , and protein . Toss/stir to combine ingredients.
Add sugar and ¼ C chicken broth or water . Toss/stir until water has evaporated, 3-4 minutes.
Add Thai basil leaves, and toss/stir to combine.
Remote from heat. Top with crispy shallots, serve with coconut rice.
Coconut Rice
In a large bowl, rinse rice until water runs clear.
Add washed rice , coconut milk , and water to a medium sized pot and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, place lid on top of pot, and set timer for 18 minutes.
After cooking, remove from heat and add a cotton towel underneath the lid of the pot and set the pot aside for 10 minutes.
To serve, sprinkle sesame seeds and dried coconut flakes on top of rice.
Crispy Shallots
In a small sauce pot, heat 1 C oil over medium heat.
Add thinly sliced shallots to oil, and stir fry for 4-5 minutes, stirring frequently, until slightly golden.
Remove shallots from oil and place on a plate lined with a paper towel.
Save shallot oil for future salad dressings, marinades, or adding to noodle soups!
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