This simple, spicy, flavorful Thai inspired green curry comes together in under 30 minutes.
Ingredients
- 2 russet potatoes, chopped
- 2 cups snap peas
- 2 shallots, sliced
- 2 cloves of garlic, minced
- 2 tablespoons Thai Green Curry Powder
- 2 tablespoons avocado oil
- 1 can coconut milk (whole fat)
- 1 cup vegetable stock
- 2 red thai chiles, minced
- 1 cup cilantro, chopped
- 1 lime, cut into wedges
- Rice for serving
Instructions
1. Heat oil in a large skillet over medium heat and add the thai green curry powder. Cook for 2 minutes then add the shallot and garlic and saute for 3 minutes.
2. Add the coconut milk and vegetable stock and mix well. Add the potatoes and bring to a simmer. Cook for about 10 minutes until the potatoes are tender. Add the peas and cook until just tender.
3. Serve the curry over rice and garnish with cilantro, chile, and a squeeze of lime.
Takes 25 minutes
Makes 4 servings
