Easy Coconut Curry
13-ounce can coconut milk
1 cup chicken or vegetable broth
1 clove garlic, minced
1” length of fresh ginger, very thinly sliced
1 stalk lemongrass, lower 2 inches thinly sliced
12 ounces chicken breast (thinly sliced) or tofu (cubed)
2 carrots, peeled and sliced 3/4″ thick (1 cup)
1 cup snow peas or cut green beans
1/2 cup bell pepper strips
1 Roma tomato, cut into 6 wedges
4 green onions, cut into 1/2 inch lengths
handful cilantro and/or Thai basil leaves
1–2 tablespoons lime juice
2 tablespoons fish sauce
Combine coconut milk, broth, garlic, ginger, lemongrass and thinly sliced chicken in a medium pot and cover. Bring to boil over medium heat. Watch that it doesn’t boil over.
Uncover. Add carrot and chicken or tofu. Let cook at a hard simmer for 5 minutes, uncovered, until carrots are slightly tender.
Add snow peas and bell pepper. Simmer 2 more minutes.
Stir in tomato, green onions, herbs, lime juice and fish sauce. Taste for seasoning. You may want to add salt or more lime juice. Serve as a soup or over rice.
Submitted by: Pete on May 15, 2021, 4:12 pm
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