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Ingredients Jump to Instructions ↓

  1. 14.79-59.16 ml green curry paste (or 1-4 tbls. jalapeno pepper and cilantro)

  2. 198.44 g coconut milk

  3. 198.44 g evaporated milk

  4. 14.79 ml soy sauce

  5. 2 inch slice gingerroot , peeled and shredded

  6. 6-8 kaffir lime leaves (or zest from 1 lime)

  7. 946 1/36 ml chopped vegetables (zucchini, cauliflower, broccoli or carrots)

  8. 946 1/36 ml cooked white rice (or noodles)

  9. 10 fresh basil leaves , minced

Instructions Jump to Ingredients ↑

  1. In a large frying pan or wok bring the curry paste, coconut milk and evaporated milk to a simmer. Stir in soy sauce, ginger, lime leaves or zest and vegetables; simmer until tender, about 5 to 8 minutes. Remove and discard the lime leaves.

  2. Serve the curry over rice or noodles. Garnish with the basil leaves. Enjoy!

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