Thai Green Curry

The beautiful thing about a curry is that it is so versatile – you can pretty much put anything in it that you like.  I’ve been making a variation of this one for years.  I like to have some tofu or a legume plus veggies.  Then serve the whole thing over brown rice.  (I made 1 cup dry to go with this amount.)

IMG_0278

  • 1 can coconut milk
  • 1 – 2 tsp green curry paste (I used Thai Kitchen brand), to taste
  • 1/2 cup veggie broth
  • 1 Tbsp brown sugar
  • 2 Tbsp reduced sodium tamari
  • 1 onion, chopped
  • 1 red/orange/yellow bell pepper, chopped or thinly sliced
  • 8 oz green beans, ends removed and cut into 1″ pieces
  • 1 small bunch kale, stems removed and finely chopped
  • 1 can chickpeas, drained (I used unsalted – if yours are salted, you might want to watch the veggie broth or tamari amounts)
  • 1/4 cup fresh basil, chopped

In a large saute pan, heat coconut milk and curry paste until paste is dissolved.  Add all remaining ingredients, cover, and cook until veggies are tender to your liking.

Serve over a grain of your choice!

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