Lighter green curry

I made this last night, prompted by a question I received on Facebook. I don’t have a full step-by-step recipe, so I’m just providing some high-level steps and substitution guides to slip into any old recipe (like this one or this one).

  1. Heat oil in pan and cook curry paste until fragrant. Add meat pieces (unless seafood, but green curry isn’t great with seafood. Why would you want to make a seafood green curry, crazy?) and cook until no longer transparent. Add onion slices and cook for 1-2 min until beginning to soften
  2. Here’s where it changes. Add the prescribed amount of liquid, but use 2/3 lite coconut milk and 1/3 veggie or chicken stock.  Bring to a fast boil and dump in rest of veggies. Ladle or scoop out a few tablespoons of the liquid and stir in 1 T cornstarch. Add back to curry and bring to a boil. This is a necessary step if you are subbing lite coconut milk.
  3. Cook for a few minutes (1-2) and add brown sugar or palm sugar, herbs and fish sauce. You can always adjust fish sauce (to add salty) and brown/palm sugar (to add sweet) at the end, so don’t overdo it.  Remove from heat and serve over rice (I like brown). If you’re missing the richness, a tablespoon of heavy cream with 1/4 teaspoon of real coconut extract drizzled on top goes a long way and is WAY better for you that all that coconut milk you would have used.

It still isn’t the lowest fat or calorie stir fry you could make, but it is fantastic and a great way to get tons of veggies in. Plus, I heart one-pot suppers and so does my dishwasher/hubby.

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