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!
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
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
2 C uncooked jasmine rice
½ C coconut milk
3 ¼ C water
1 tsp salt
1 tsp sesame seeds
¼ C coconut flakes
2 medium shallots, thinly sliced
1 C avocado or other neutral oil
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.
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.
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.
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.
To serve, sprinkle sesame seeds and dried coconut flakes on top of rice.
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.