Thai Green Curry
3-4 potatoes diced in 0.5 inch cubes
1 cauliflower (or broccoli) cut in 1 inch pieces
green beans (or peas)
2 small cans coconut milk (not coconut cream)
1-2 tbsp thai green curry paste
1-2 tsp brown sugar
2 tsp soy sauce (or nam pla, aka “fish sauce”)
1 small bunch of cilantro chopped
1. Preheat oven to 400°F.
2. Place vegetables (omit peas in this step, if using peas) in roasting pans and
lightly coat with oil. Approximately 30 – 40 minutes, to taste.
3. After vegetables are out of oven, place 1 tbsp of oil in skillet and lightly fry
curry paste.
4. Add brown sugar and soy sauce and sauté for about 1 minute to mix
thoroughly.
5. Add coconut milk and stir to mix.
6. Add vegetables (and peas) and mix.
7. Serve with rice and cilantro as garnish.
Serve with Basmati rice.