This is a quick dinner that can be improvised with shrimp, chicken, beef or tofu, and whatever veggies you have on hand. Try adding thin-sliced tart apple, too. Smooth and rich with a delicate hint of basil. From Thai Kitchen, serves 4.
Ingredients
1 (1 4-ounce can) can coconut milk
1-4 tablespoons green curry paste (depending on how hot you like it)
1/3 cup vegetable or chicken stock
2-3 tablespoons Thai fish sauce
2 tablespoons brown sugar
1/4 cup chopped basil leaves
1 1/2 cups assorted vegetables, cut into 1-inch pieces (try red bell pepper, zucchini, peas, or your favorite combination)
12 ounces chicken breast or tofu, cut into 1-inch pieces
Cooked rice
Directions
Mix coconut milk, green curry paste, stock, fish sauce, brown sugar and basil in a 2-quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add vegetables and chicken (or tofu) and simmer for an additional 10 minutes, until the chicken is thoroughly cooked. Serve over rice.
