Here's a quick and easy recipe for Thai Green Curry....add as much or as little curry paste as you like.
Hot foods induce sweating which is thought to naturally cool the body...great for these economically challenged times...save on air conditioning, sweat a little!
Thai Green Curry
3 oz skinless cubed chicken breasts per person or 3 oz shrimp.
Green curry paste to taste
1 can light coconut milk
1/2 cup water or chicken stock
Grated ginger to taste
Turmeric
Fish sauce to taste
Splenda to taste
Assorted vegetables for color and texture
Put green curry paste, ginger and turmeric in a medium pan along with the water or chicken stock. Stir for a few minutes on medium heat then add the coconut milk and the cubed chicken or shrimp. Simmer gently for about 10 minutes until the chicken or shrimp is cooked. Add the assorted veggies (I like red pepper strips, julienned carrots and brocoli for color)and cook for a bit. Taste the sauce and add fish sauce and Splenda to balance the flavors.
Serve with steamed rice.
