This simple recipe for Thai green curry is quick enough for a week night dinner and packed with delicious and vibrant flavors.
Sometimes coconut milk solids and liquids can separate. Shake can of coconut milk to ensure well mixed, open and give a stir as well just in case. Add 1/3 of can to pan and heat over high heat.
When coconut milk starts to bubble add green curry paste. Cook over high heat, stirring well till ingredients well mix.
Add another 1/3 can of coconut milk, stir to mix well, lower heat to medium. Continue cooking for 8-12 minutes until the oil begins to separate.
Add lime leaves, cooking for one minute while stirring.
Add final 1/3 can of milk, cup of water, fish sauce and sugar. Mix well.
Add preferred veggies and cook over medium-low heat to required level of softness.
Before serving add torn basil leaves to sauce, mix well and cook for a minute or two
Serve with steamed jasmine rice and crushed peanuts.