Thai Green Curry

Ingredients

• Cooked rice or noodles - For serving
• Fresh basil leaves - 1/4 cup, torn
• Lime juice - 1 tablespoon
• Sugar - 1 teaspoon
• Fish sauce - 2 tablespoons
• Protein of choice (chicken, tofu, shrimp, etc.) - 2 cups, cooked
• Broccoli florets - 1 cup
• Carrots - 2, sliced
• Bell peppers - 2, sliced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, sliced
• Vegetable oil - 2 tablespoons
• Coconut milk - 1 can (400ml)
• Green curry paste - 2 tablespoons

Instructions

1. In a large pan or wok, heat the vegetable oil over medium heat.
2. Add the onion, garlic, and ginger. Cook until fragrant and the onion is translucent, about 2-3 minutes.
3. Add the green curry paste and cook for another minute, stirring constantly.
4. Pour in the coconut milk and bring to a simmer.
5. Add the bell peppers, carrots, and broccoli. Cook for 5 minutes, or until the vegetables are tender-crisp.
6. Stir in the cooked protein of your choice.
7. Add the fish sauce, sugar, and lime juice. Stir well to combine.
8. Remove from heat and stir in the torn basil leaves.
9. Serve the Thai green curry over cooked rice or noodles.
10. Enjoy!