Thai Green Curry with Spinach and Peas
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This is a great curry to pull out in a hurry. We love peas and spinach with this curry, but you can vary the vegetables and make it with tofu, meat, or even chickpeas.
Prep Time
30 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 can coconut milk
1 tablespoon curry paste, green
1⁄2 package tofu, sprouted
1 tablespoon brown sugar
1 cup peas
1 tablespoon fish sauce
1⁄3 cup stock, vegetable
1⁄2 pound spinach
1⁄4 cup basil, fresh (leaves, or mint or cilantro leaves)
Instructions
In a large saucepan, simmer coconut milk with green curry paste (to taste) over medium high heat for 5 minutes. Add tofu/chicken/pork in 1-inch chunks, fish sauce, brown sugar, frozen peas, and stock or water. Simmer 10 minutes, stirring occasionally, Right before serving, add spinach and briefly put lid on pan to wilt. Check for seasoning. Garnish with fresh basil/cilantro/mint and serve hot with Jasmine rice.