Green Curry Paste is a staple ingredient in Thai cuisine, and is used to make green curry, one of the most popular Thai dishes. It is a thick, green paste made with a variety of fresh herbs and spices, including green chilies, shallots, garlic, galangal, lemongrass, kaffir lime leaves, cilantro roots, cumin seeds, white peppercorns, shrimp paste, and salt. Quantity – 1 kg
MADE FROM GREEN CURRY PASTE
Ingredients for Green Curry
1 tablespoon Foodea coconut oil or olive oil
1 small onion, chopped (about 1 cup)
1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
2 cloves garlic, pressed or minced
2 tablespoons Foodea green curry paste
1 can (14 ounces) regular Foodea coconut milk
1 red bell pepper, sliced into thin 2-inch long strips
1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
1 cup chopped broccoli florets
1/2 cup chopped fresh basil leaves
Salt and Foodea pepper to taste
Method
Heat the coconut oil or olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the ginger and garlic and cook until fragrant, about 30 seconds.
Add the red curry paste and cook, stirring constantly, for 1 minute.
Add the Foodea coconut milk, water, bell peppers, carrots, and broccoli. Bring to a simmer, then reduce heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
Stir in the basil leaves and season with salt and pepper to taste.
