Tender asparagus, new potatoes, and red bell peppers are simmered in turmeric - spiked
Thai coconut curry sauce to make this spring veggie golden curry.
Tender asparagus, new potatoes, and red bell peppers are simmered in turmeric - spiked
Thai coconut curry sauce to make this spring veggie golden curry.I love curries.
Not exact matches
The red and green
curry pastes from
Thai Kitchen, along with some fish
sauce and a good quality can of
coconut milk, are all you really need to create authentic tasting
Thai curries at home.
All of the exotic - sounding ingredients (such as
Thai chili paste,
coconut milk, fish
sauce,
Thai curry powder or yellow
curry paste) can be easily found in the international or Asian aisle of any large grocery store.
Satay chicken strips, carrots, bean sprouts,
coconut curry noodles and lettuce leaves with three delicious spicy
Thai sauces — peanut, sweet red chili and tamarind - cashew.»
I went for extra protein with the Peanut
Curry Noodle: rice noodles with tofu, white onions, green and red peppers, and
Thai curry sauce with
coconut milk and peanut
sauce.
The delicate flavor and rich texture of
Thai Kitchen's unsweetened Organic
Coconut Milk adds body to your
curries,
sauces, soups, smoothies, beverages and desserts.
A delicious
Thai - inspired
curry shrimp dish simmered in a light
coconut sauce.
1/4 c of the
curry sauce (using lite
coconut milk and 2 T f the
Thai Kitchen
curry paste) has 58 calories.
4 Tbsp
thai sweet chili
sauce 3 Tbsp peanut butter 1 tsp fresh grated ginger 1 Tbsp honey 1 Tbsp red
curry paste 1 Tbsp sriracha 1/4 cup + 2 Tbsp
coconut milk
So, recently, when we went out for
Thai, I allowed myself part of my dinner of pumpkin and tofu in
coconut red
curry sauce — which was mostly velvety rich
sauce — and brought the rest home.
Filed Under: Mains, Recipe, Travel & Food Tagged With: chiang mai cooking school,
coconut milk, fish
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thai, paleo thai food, palm sugar, panang curry, panang curry paste, recipe, red curry paste, thai curry paste, Thai food, thai re
thai, paleo
thai food, palm sugar, panang curry, panang curry paste, recipe, red curry paste, thai curry paste, Thai food, thai re
thai food, palm sugar, panang
curry, panang
curry paste, recipe, red
curry paste,
thai curry paste, Thai food, thai re
thai curry paste,
Thai food, thai re
Thai food,
thai re
thai recipe
Crispy pan-fried tofu, veggies and tender sweet potato chunks are simmered in a peanutty
Thai - spiced
coconut curry sauce to create this flavorful vegan massaman
curry.
This
Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over
coconut rice and topped off with a simple
Thai peanut
sauce with spicy red
curry.
This time around, I decided to follow that path of inspiration through to the seasoning, and toast the
coconut in a fragrant mixture of
Thai red
curry paste, pineapple juice, and soy
sauce.
Vegan
Thai Coconut Vegetable Curry is loaded with everyday vegetables and simmered in a curry and coconut milk
Coconut Vegetable
Curry is loaded with everyday vegetables and simmered in a
curry and
coconut milk
coconut milk
sauce.
From The Author: «This creamy Vegan Red
Thai Coconut curry is full of delicious veggies and covered with a thick, coconut
Coconut curry is full of delicious veggies and covered with a thick,
coconutcoconut sauce.
1 heaped tablespoon of green
Thai curry paste About 1 litre of veggie stock 1/2 can of full fat
coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari
sauce The juice of 1/2 lime
Crispy pan-fried tofu, veggies and tender sweet potato chunks are simmered in a peanutty
Thai - spiced
coconut curry sauce to create this flavorful vegan massaman
curry.Massaman
curry is, without a doubt, one of my absolute favorite meals on...
CHICKEN & WAFFLES ICE CREAM fried chicken ice cream topped with maple
sauce, butter pecan whipped cream and rosemary waffle pieces
THAI COCONUT CURRY ICE CREAM Thai coconut curry ice cream topped -LSB-
THAI COCONUT CURRY ICE CREAM Thai coconut curry ice cream topped -L
COCONUT CURRY ICE CREAM Thai coconut curry ice cream topped -LSB
CURRY ICE CREAM
Thai coconut curry ice cream topped -LSB-
Thai coconut curry ice cream topped -L
coconut curry ice cream topped -LSB
curry ice cream topped -LSB-...]
This stew - like
Thai Coconut Curry Chicken is loaded with chunks of potato, lean chicken, carrots, onion, red bell pepper all simmered in a rich exotic tasting coconut curry
Coconut Curry Chicken is loaded with chunks of potato, lean chicken, carrots, onion, red bell pepper all simmered in a rich exotic tasting
coconut curry
coconut curry sauce.
1 tbsp olive oil 1 cup cooked chickpeas 2 tbsp
Thai red
curry paste 1 yellow onion 4 garlic cloves, minced 1/4 cup unsweetened
coconut milk 2 tsp tamari or soy
sauce 1 medium tomato, diced juice from half a lime 1 tbsp natural sweetener like honey or agave nectar cilantro, chopped
1 tbsp extra-virgin olive oil 2 cups cooked chickpeas (or 1 can) 3 tbsp
Thai green
curry paste 1 yellow onion, chopped 3 garlic cloves, minced 1 bunch kale, stems removed and leaves torn 3/4 cup unsweetened
coconut milk 3 tsp tamari or soy
sauce juice from half a lime 1 tbsp honey cilantro, chopped (optional)
1/2 cup of light
coconut milk 1 heaping tsp of red
curry paste 1 tbsp of tamari (soy
sauce) 1/2 tsp of
coconut sugar 1/2 tsp each of onion powder and
thai ginger salt (or regular salt)
So roasted peppers and aubergine it was, which turned out to be the perfect choice with some leftover farro and a large drizzle of
Thai curry coconut sauce.
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red
curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin
coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish
sauce 1 tablespoon soy
sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems
Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
«This creamy Vegan Red
Thai Coconut curry is full of delicious veggies and covered with a thick, coconut
Coconut curry is full of delicious veggies and covered with a thick,
coconutcoconut sauce.
A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl for this delectable
Thai - influenced layering of fresh ingredients: limas cooked in
coconut water; onion, eggplant, and garlic in a creamy peanut butter - red
curry paste
sauce with a hint of
Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo, chopped cashews or peanuts, and a sprig of
Thai Basil.
Apple Chicken Stir - fry Chicken Recipe Chicken Broth Chicken Recipe Chicken Cacciatore Chicken Recipe Chicken Curry Chicken Recipe Chicken Adobo Chicken Recipe Chicken Broccoli Braid Chicken Recipe Chicken with Citrus - Garlic - Ginger
Sauce Chicken Recipe Chicken Nuggets fried in
Coconut Oil Recipe Chicken Satay with
Coconut Peanut
Sauce Chicken Recipe Chicken Supremes a la Meunier Chicken Recipe
Coconut Baked Chicken Recipe
Coconut Chicken Adobo Chicken Recipe
Coconut Chicken Finger Salad Chicken Recipe
Coconut Chicken Curry Stir - fry Chicken Recipe
Coconut Chicken Strips with Honey Mustard Chicken Recipe
Coconut Chicken with Plum
Sauce Recipe
Coconut Curry Carrot Chicken Soup Recipe
Coconut Curry Chicken Meatball Soup Recipe Creamy Chicken Soup Recipe Crispy Baked
Coconut Chicken Recipe Crispy Cheesy Baked Chicken Recipe Crispy
Coconut Chicken Salad Chicken Recipe
Curried Coconut Chicken Salad Chicken Recipe
Curried Coconut Chicken Fingers Recipe Dairy Free Chicken with Mushroom «Cream»
Sauce Recipe Gluten Free Chicken Coconu «ggets Chicken Recipe Gluten Free Chicken Fingers Chicken Recipe Gluten Free Chicken Nuggets Recipe Gluten Free Fried Chicken Recipe Gluten Free Stuffed Oven Baked Chicken Recipe Homemade Gluten Free Orange Chicken Recipe Island Rice with Chicken Recipe Lemon Garlic Herb Roast Chicken Recipe Mexican Style Pepper Chicken Recipe Paprika
Coconut Chicken Recipe Red
Coconut Curry Chicken Recipe Rich
Coconut Peanut Curry Chicken Recipe Roast Chicken with
Coconut Oil Chicken Recipe Roast Chicken with
Coconut Peanut Butter
Sauce Chicken Recipe Slow Baked Curry
Coconut Chicken Recipe Sweet Tea Fried Chicken Tenders with
Coconut Oil Recipe Tangy
Coconut - Lemon Chicken Salad Chicken Recipe
Thai Chicken
Coconut Soup Chicken Recipe
Thai Pra Ram Chicken with Peanut
Sauce Chicken Recipe
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red
curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened
coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5
Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons
Thai fish
sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5
Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin
Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy
Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad
Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil
Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut
Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream
Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut
Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut
Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach
Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
2 lbs boneless, skinless chicken thighs, in 1» pieces 1 tablespoon
curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces)
coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup
thai basil leaves, whole 2 teaspoons fish
sauce lime wedges
Afghan - spiced Turnip and Potato Kebabs (gf) Arugula, Hummus & Olive Tapenade Flatbread Baked Broccoli Rabe and Cauliflower Stuffed Shells Baked Farro with Tomato and Herbs Baked Pretzel Empanadas Baked Sweet & Sour Pineapple - Sriracha Tofu Nuggets (gf) BBQ Chickpea Pizza BBQ Jackfruit Sweet Potato Mac (gf option) BBQ Pulled Carrot Tacos (gf option) BBQ Pulled Sweet Potato Sandwiches (gf option) BBQ Sweet Potato and Black Bean Tacos (gf) BBQ Tofu Sandwiches (gf option) Beet Wellington Black - eyed Pea and Collard Green Chili (gf) Black Pepper Cheesy Mac and Broccoli (gf option) Brown Rice Summer Risotto (gf) Brussels Sprout Banh Mi Sandwiches Butternut Squash Barley Risotto Cajun Red Bean Stuffed Delicata Squash (gf) Caramelized Onion Fettuccine with Smoked Cherry Tomatoes Chickpea Sloppy Joes (gf option) Chickpea Turmeric Stew (gf) Chickpea Vindaloo (spicy chickpea
curry)(gf) Chili Colorado Seitan Stew Creamy Roasted Garlic Meyer Lemon Pasta (gf option) Creamy White Bean Pasta with Spring Vegetables (gf option) Chili Stuffed Acorn Squash (gf) Chipotle Roasted Beet Tacos (gf)
Coconut Chickpea
Curry (gf) Collard Greens Pesto Chickpea Salad Sandwiches Copycat Chipotle Sofritas (gf) Delicata Squash Puttanesca Stuffed Seitan Roast Easy Baked Falafel (gf) Edamame Pesto Pasta Fig, Sweet Corn, and Shallot Flatbread Garden Vegetable Vegan Stuffed Shells Garlic Bread Pasta (gf) General Tso's Chickpeas (gf) Glowing Moroccan Vegetable Stew (gf) Green Goddess Quinoa Stuffed Sweet Potatoes (gf) Homemade Soyrizo (gf option) Jamaican Jerk Sweet Potato Samosas Kale Falafel (gf) Kung Pao Chickpeas (gf) Loaded Avocado Vegan Quesadillas Loaded Greek Chickpea Pancakes (gf) Lentil Shepherd's Pie (gf) Lentil Spinach
Curry with
Coconut Rice (gf) Mango
Curry Hummus Quinoa Bowls (gf) Mango
Curry Hummus and Tandoori Roasted Red Pepper Sandwiches Masala Lentils (gf) Mongolian Seitan One Pot
Coconut Curry Pasta One Pot Creamy
Curried Lentils and Quinoa (gf) One Pot Creamy Pumpkin Sage Pasta One Pot Fettuccine Alfredo One Pot Moroccan Quinoa with Red Lentils (gf) One Pot Spaghetti Alla Puttanesca with Chickpeas and Artichoke Hearts One Pot Spicy Garlic Almond Butter Noodles (gf) One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in White Wine Lemon
Sauce One Pot Ratatouille Rice (gf) One Pot Taco Spaghetti One Pot Tandoori Quinoa (gf) Orange Tofu (gf) Parsnip & Cauliflower Sorghum Risotto (gf) Persian Spiced Lentils with Roasted Potatoes (gf) Peruvian Lentils with Beet Puree (gf) Pizza - Stuffed Spaghetti Squash (gf) Polenta Puttanesca in 20 minutes (gf) Potato, Pineapple and Roasted Peanut
Curry (gf) Roasted Eggplant Risotto (gf) Roasted Vegetable and Avocado Garden Wraps Samosa Stuffed Bell Peppers (gf) Samosa Wraps Sicilian Cauliflower Pizza Slow Cooker Tofu Tikka Masala (gf) Smoky Roasted Red Pepper Chickpea Pasta (gf) Smoky Tempeh with Peach Salsa (gf) Spaghetti and Lentil Balls (gf) Spicy Basil Noodles (Vegan Drunken Noodles) Spicy Tempeh Phyllo Rolls Spinach Artichoke Falafel (gf) Spinach Pesto Pasta Spring Vegetable Barley Salad with Mango - Red Pepper Relish Soyrizo & Refried Bean Taquitos (gf option) Sriracha Hemp Noodles (gf) Sweet Corn
Curry (gf) Sweet Potato Polenta (gf) Tequila Lime Baked Tofu Tacos with Chipotle Crema (gf option) Teriyaki Cauliflower Rice Bowls Teriyaki «Meatballs»
Thai Pineapple Fried Rice (gf) Tofu Bulgogi (gf) Tofu Gyros (gf) Turnip Green and Garlic Scape Chickpea Pancakes (gf) Ultimate Vegan Lasagna Vegan Baked Mac & Cheese (gf) Vegan Cauliflower Mac and Cheese Vegan Meatballs, Classic Style Wild Rice Burgers (gf) Winter Vegetable Barley Bowls Za'atar Crusted Cauliflower Bowls with Saffron Rice (gf)
1 (13.5 - ounce) can full fat
coconut milk, refrigerated overnight 4 - 6 Tablespoons green
curry paste 2/3 cup diced Asian eggplant 2/3 cup diced red bell pepper 2/3 cup diced zucchini 2/3 cup sliced carrots 1/2 cup diced onion 1/2 cup vegetable broth 3 Tablespoons fresh lime juice 1 Tablespoon soy
sauce 1 Tablespoon
coconut sugar 1/2 cup
Thai basil, sliced thinly
30 - Minute Marinara
Sauce (gf) Avocado Edamame Potstickers Avocado and Spicy Chickpea Cucumber Bites (gf) Beer - battered Brussels Sprouts Beer - Marinated Baked Sweet Potato Fries Beet Fried Rice (gf) BBQ Jackfruit Stuffed Baked Potato (gf) Brussels Sprout Gratin Brussels Sprouts with Shallots and Tofu Bacon (gf) Brussels Sprout Tater Tots (gf) Buffalo Tofu Sliders Burst Cherry Tomato
Sauce (gf) Chimichurri Brussels Sprouts (gf) Charred Jalapeno Lemon Hummus (gf) Creamy Roasted Garlic Mashed Potatoes (gf)
Curried Lentil Dip (gf) Edamame Hummus (gf) Everything Bagel Hummus (gf) Garlic Habanero White Bean Dip (gf) Harvest Carrot and Ginger Hummus (gf) Harvest Carrot and Ginger Spring Rolls (gf) Hot Spinach Artichoke Dip (gf) Jackfruit «Carnitas» (gf) Jamaican Jerk Cranberry - Blackberry
Sauce (gf) Kale Spanakopita Loaded Smashed Potatoes with Cashew Cream and «Bacon» Bits (gf) Mango Curry Hummus (gf) Pine Nut and Olive Tapenade Stuffed Dates (gf) Pumpkin Garlic Knots Pumpkin Pretzel Bites Ratatouille Garlic Bread Roasted Brussels Sprouts with Pomegranate Glaze and Pumpkin Seeds (gf) Roasted Red Pepper White Bean Hummus (gf) Sticky Sesame Cauliflower (gf) Swiss Chard Hummus (gf) Teriyaki - Glazed Sweet Potatoes
Thai Green Curry Guacamole (gf)
Thai Red Curry
Coconut Bacon (gf)
Thai Peanut Cauliflower Wings Warm Caramelized Onion and Kale Dip (gf)
organic, unsweetened
coconut milk (I used Native Harvest brand) * 2 tablespoons red
curry paste (I used
Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish
sauce (I used
Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or
Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile
sauce for serving (I used my homemade chile garlic
sauce)- optional
Instead of roasting a chicken in milk and aromatics, like cinnamon, lemon and sage, I've used a basting
sauce that is composed of traditional
Thai curry ingredients —
coconut milk, fish
sauce, green
curry paste, chiles and kaffir lime leaves.
Ingredients: 4 cups water 3 cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad
thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly sliced shallots 2 teaspoons red
curry paste 1 1/2 teaspoons
curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium chicken broth 1 (13.5 - ounce) can light
coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish
sauce 1/2 cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges
* 2 Tablespoons oil * 1 medium yellow onion, diced * 2 cloves garlic, minced * 1 pound boneless chicken, cut into strips or large chunks * 3 cups thin eggplant slices, no larger than about 1-1/4» in diameter (about 1 small Italian eggplant or one large Japanese eggplant) * 1/4 cup green
curry paste (I typically use Mae Ploy) * 1 cup
coconut milk * 1 cup chicken broth * 1-1/2 teaspoons fish
sauce * 1 teaspoon regular or palm sugar * 1 stalk lemongrass, bruised and cut into several inch pieces * 4 - 5 Kaffir lime leaves * 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips) * 1/4 cup roughly chopped
Thai basil leaves
3 cups organic
coconut milk - full fat (homemade or canned - I prefer Native Forest due to BPA free cans) 2 - 3
Thai chilies or 2 tsp chopped red chilies (I buy mine frozen in cubes) or red pepper flakes 2 - 4 TBL (plus) fish
sauce (I use Red Boat or
Thai Kitchen) 1 tsp
coconut sugar (or sucanat / rapadura) 1 TBL (plus) red
curry paste (I use
Thai Kitchen)
For
Thai, have a
curry paste, a fish
sauce and a
coconut milk.