30- MINUTE THAI GREEN CURRY

Recipe adapted from Feasting at Home

Ingredients:

1 shallot, finely diced

1 inch knob ginger, peeled and grated

3 garlic cloved, minced

2-4 Tbsp green curry paste

1 cup veggie or chicken broth

1 can coconut milk

8 oz. chicken breast, thinly sliced

1/2 tsp. salt

1 tsp sugar

2-3 stalks lemongrass, finely chopped

2 tsp fish sauce

1 asian eggplant, thinly sliced into half moons

1 red pepper, sliced

6-8 kaffir lime leaves

1 lime

Garnish: thai basil, cilantro and mint, chopped.

Rice, for serving

Other veggie additions: snap peas, asparagus, green beans, zucchini, mushrooms, spinach

Directions:

Set the rice to cook.

Heat oil in a heavy-bottomed pot or dutch oven over medium heat, and saute the shallot, garlic and ginger. Turn your fan on, and stir fry the green curry paste for 2-3 minutes. Add the broth and scrape up any browned bits. Add the kaffir lime leaves and veggies, bring to a simmer and cover. Add chicken.

Once veggies are just tender, stir in the coconut milk, salt, sugar, fish sauce, and lemongrass. Bring to a gentle simmer.

Add a squeeze of lime juice and taste test. Add more lime juice, salt, sugar, or fish sauce to balance out flavors.

Add fresh chopped herbs and serve with lime wedges over rice.