Thai•gourmet
Thai Green Curry
Creamy and nutty delicata squash is just one of the healthy ingredients in this pungent, spicy and sweet Thai Green Curry Recipe. Delicious and ready in 25 minutes!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon certified organic canola oil
- 2 cloves garlic (minced)
- 2 tablespoons green curry paste
- 1 medium onion (finely chopped)
- 14 ounces can light coconut milk (or regular coconut milk)
- 1 cup low sodium vegetable broth
- 1 small delicata squash – about 3/4 pound to 1 pound – cut in half lengthwise, seeds scraped out – and sliced into 1/2-inch thick half moons (keep a few slices on the side – about 6 to 8 slices – if you’d like to pan fry them and use them as toppings before serving. Read the Note at the end of the recipe for more information on how to).)
- 1 zucchini (chopped into bite size pieces)
- 1 cup snow peas (strings removed)
- 6 baby corn (chopped bite size)
- 1-2 fresh chilis (or Thai chilies if you prefer more heat)
- 2 tablespoons fish sauce
- 2 teaspoons granulated sugar
- 15-20 basil leaves
- 1/4 cup fresh cilantro leaves
Instructions
- 1
In a pan over medium high heat, add oil, garlic and onion and cook for 1 minute.
- 2
Add curry paste, stir and cook for 30 seconds.
- 3
Add coconut milk and bring to a boil.
- 4
Add chicken stock and bring to a boil.
- 5
Add vegetables (squash, zucchini, snow peas, baby corn, chilies), fish sauce and sugar, and stir. Lower heat to a simmer and cook for 15-20 minutes, until vegetables are tender.
- 6
Tear basil leaves using your fingers and add to the curry right before serving.
- 7
Top with cilantro leaves.