Recipe of the Week July 19

Green Thai Curry 

By: KP 

2 TBL vegetable oil 

7-10 bunches of green onion, chopped 

1-2 tsp red pepper-chili flakes 

1 carrot diced into rounds 

3 TBL green curry paste 

3-4 cloves garlic, minced 

2 cans of lowfat coconut milk 

12 oz frozen green beans 

2 zucchini, sliced into rounds 

1 green bell pepper, chopped 

1 pkg firm tofu, drained and cut into 1⁄2 cubes 

1.5 tsp fish sauce 

1.5 tsp brown sugar 

Fresh basil leaves 

1⁄2 squeezed lime 

4 cups Steamed brown rice 

Directions: 

In a 4-6 quart stainless steel pot, add oil, carrot, green onion, chili pepper flakes and sauté for 2-3 minutes on medium heat. 

Add in green curry paste and sauté additional 4 minutes to bloom spices. 

Add coconut milk, garlic, zucchini, bell pepper and bring to a simmer ~10 minutes. 

Add fish sauce, brown sugar and green beans, simmer additional 3 minutes. 

Add tofu and simmer for 10 minutes. 

Turn off heat, stir in lime juice and basil leaves. 

Serve with steamed jasmine or brown rice.

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