14 ounces can light coconut milk (or regular coconut milk)
1 cup low sodium vegetable broth
1 small delicata squash (cuthalf lengthwise, seeds scraped out – and sliced into 1/2-inch thick half moons (keep a few slices on the side – about 6 to 8 slices – if you’d like to pan fry them and use them as toppings before serving. Read the Note at the end of the recipe for more information on how to).)
1 zucchini (chopped into bite size pieces)
1 cup snow peas (strings removed)
6 baby corn (chopped bite size)
1–2 fresh chilis (or Thai chilies if you prefer more heat)
2 tablespoons fish sauce
2 teaspoons granulated sugar
15–20 basil leaves
1/4 cup fresh cilantro leaves
In a pan over medium high heat, add oil, garlic and onion and cook for 1 minute.
Add vegetables (squash, zucchini, snow peas, baby corn, chilies), fish sauce and sugar, and stir. Lower heat to a simmer and cook for 15-20 minutes, until vegetables are tender.
Tear basil leaves using your fingers and add to the curry right before serving.
Top with cilantro leaves.
This Thai Green Curry Recipe is:
Very high in vitamin C
High in manganese
You can keep a few slices of acorn squash on the side and quickly pan fry them with a little olive oil on each side for about 3 minutes, until golden brown. Season with salt and pepper and use them as topping for the curry before serving. This will add more texture and a smoky element to the Thai green curry recipe.