Thai Green Curry

• Gluten free

• Produce

  • 6 Baby corn
  • 15 Basil, leaves
  • 1 Chilies, fresh
  • 1/4 cup Cilantro, fresh leaves
  • 2 Garlic cloves
  • 1 Onion, medium
  • 1 cup Snow peas
  • 1 Zucchini

• Canned Goods

  • 1 cup Chicken or vegetable broth, low sodium
  • 1 14-ounce can Coconut milk, light
  • 2 tbsp Green curry paste

• Condiments

  • 2 tbsp Fish sauce

• Baking & Spices

  • 2 tsp Granulated sugar

• Oils & Vinegars

  • 1 tbsp Certified organic canola oil

Found on pickledplum.com

Description

Ingredients

• 1 tablespoon certified organic canola oil
• 2 garlic cloves, minced
• 2 tablespoons green curry paste
• 1 medium onion, finely chopped
• 1 14-ounce can light coconut milk (or regular coconut milk)
• 1 cup low sodium chicken or vegetable broth
• 1 small Delicata squash, cut in half lengthwise, seeds scraped out - and sliced into ½-inch thick half moons (keep a few slices on the side - about 6 to 8 slices - if youd 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 or 2 fresh chilies (or Thai chilies if you prefer more heat)
• 2 tablespoons fish sauce
• 2 teaspoons granulated sugar
• 15-20 basil leaves
• ¼ cup fresh cilantro leaves

Directions

• In a pan over medium high heat, add oil, garlic and onion and cook for 1 minute.
• Add curry paste, stir and cook for 30 seconds.
• Add coconut milk and bring to a boil.
• Add chicken stock and bring to a boil.
• 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.
• Tear basil leaves using your fingers and add to the curry right before serving.
• Top with cilantro leaves.