This is a once a week recipe because I always keep coconut milk, rice and the green curry paste on hand and the rest of it is whatever I have in the fridge or freezer.
Most Coconut Milk is gluten free if the manufacturer is not adding extra ingredients. Plus it has the great type of fat in it.
Thai Kitchen Green Curry Paste. Once you buy it and use it one, it will last for several dishes and can be stored in your refrigerator.
Recipe:
- Sauté veggies of your choice in olive oil & sea salt & black pepper. Ideas are: Fresh/frozen green beans, fresh/frozen broccoli, fingerling potatoes, carrots, onions, green/red/yellow peppers. These are basically the veggies we use.
- Once veggies are your desired softness, add more salt, I add more black pepper and some chili flakes
- Add one can of coconut milk
- Add on tablespoon of Thai Green Curry Paste
- Meanwhile cook 2 cups of jasmine rice
Total time: 20 minutes.
Cost per serving: Very inexpensive!
Mr. Man making some food for us.
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