Thai Green Curry (serves about 4)
1 can coconut milk (I like to use Light)
1 tsp. green curry paste (you can find this at King Soopers – it’s in a little jar)
oil (peanut oil for authentic flavor, otherwise anything will do like olive oil)
peanut butter (optional)
1tsp.-1Tbsp. brown sugar (add desired amount to taste)
Tofu / Chicken / Shrimp / Beef/ or add nothing (whatever you’d like)
Asian stir-fry style vegetables (you can use a frozen mix, or fresh – like snow peas, baby corn, red & yellow bell pepper, broccoli, mushrooms, etc.).
In a wok over medium heat, add coconut milk, curry paste, and oil and stir continuously to blend. Add peanut butter if you so choose and brown sugar. Season as desired. Then add your main ingredient and let it cook in the curry sauce. If it’s tofu, you may want to brown your tofu separately first. If you’re using chicken or beef, cook until all pink is gone in the meat. Add vegetables last. If you’re using frozen, you can just put them in their frozen state and let them thaw as they cook. When done, spoon curry mixture over rice.
I hope this turns out well for you – again, you just kinda have to play with the flavors until you get what you want. If you want spicy, add more curry paste. If you want sweet, go for more peanut butter and brown sugar.