CLEAN CURRY GREEN RECIPE

Recipe:

Green Curry Paste:

For home-made green curry paste… blend together these ingredients in a food processor:

1 stalk minced fresh lemongrass OR 3 tbsp prepared frozen or bottled lemongras
1-3 green chilies, sliced
1 shallot, sliced
4-5 cloves garlic
1 thumb-size piece of galangal OR ginger
1/2 cup chopped fresh coriander/cilantro leaves & stems
1/2 cup fresh basil
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp ground coriander
3 tbsp fish sauce
1 tsp shrimp paste
2 tbsp lime juice
1 tsp sucanat
3-4 tbsp low fat coconut milk

This paste can usually last up to 1 week in the fridge.

Thai Green Curry Recipe:

2 tsp sunflower or peanut oil
3 – 4 tbsp Thai Green Curry Paste depending on how strong you like the flavor
2 cups low-fat coconut milk
(Note: IF you’re concerned about fat calories, you can skim the solidified fat off the top to further reduce the fat content. I like to keep the creamy texture… so I tend not to do this!)
1 cup low-sodium chicken broth
skinless chicken breast cut into 1/2-inch strips
1 1/2 cups snap peas
1 cup sliced mushrooms
3 kaffir lime leaves
3 red chillies, slivered
3 tbsp thinly sliced Thai fresh basil leaves
3 tsp fish sauce, or more for a saltier taste
2 tsp sucanat or agave nectar
2 green onions, thinly sliced

Directions:

1. Heat oil in a large wok or skillet on medium-high
2. Add curry paste and cook, stirring, until fragrant – approximately 2 minutes
3. Stir in coconut milk and broth and bring to a boil
4. Add chicken and return to a boil
5. Reduce heat to low and simmer for 2 minutes
6. Add vegetables and kaffir lime leaves
7. Cover and simmer until chicken is cooked and vegetables are tender
8. Stir in basil and simmer for 1 minute
9. Stir in fish sauce and sucanat or agave nectar
10. Let simmer for another 5 minutes or so
11. Serve over brown basmati rice or quinoa… and ENJOY!