Easy 25 Minute Green Curry | WEEKNIGHTING

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: soy milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be lower in sodium.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based option, while pork can be less expensive.

eggplant

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini has fewer calories and carrots are often more affordable.

Season the cubed cod with a pinch of salt and toss to combine.

Preheat a large heavy bottomed pan over medium high heat.

Add a spoonful of coconut oil followed by green curry paste. Stir and cook for 60-90 seconds, scraping the bottom of the pot with a wooden spoon.

Add coconut milk. Stir, bring to a simmer and cook for 2-3 minutes.

If desired, pulse mixture with an immersion blender to further puree paste (optional).

Add brown sugar and fish sauce. Stir.

Add green beans and eggplant. Stir and bring to a simmer. Cover and cook for 3 minutes.

When veggies are about 60-70% cooked, add fish and gently stir to submerge. Cover and reduce heat to low to poach for 3 minutes.

Serve over rice and top with a squeeze of lime juice and garnish with Thai basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens