Thai Green Curry

This recipe is versatile and you can play around with varied veggies and proteins. Use what you have on hand.

Ingredients:

• 1 1/2-2 tsp green curry paste

• 2-3 tsp better than bouillon chicken or vegetable broth

• 1 tsp fish sauce

• 1- 1 1/2 cups boiling water

• 1 leek or onion of your choice, chopped

• 2-3 tsp chopped fresh ginger

• 1 fresh stick lemon grass, sliced on the diagonal (optional)

• 1 head of broccoli, cut into bite sized florets

• 1 eggplant, sliced into 1/2-3/4” rounds, then sliced into cubes

• 1 red pepper, chopped (optional)

• 1 cup cubed extra firm tofu

• 1 cup cubed leftover chicken or turkey (cooked) or raw (just adjust cooking time if raw)

• juice of 1-2 limes

• 1 can coconut cream (optional)

• 2 T fresh chopped parsley or cilantro

• 1 T fresh chopped mint (optional)

Here’s How:

1. Preheat oven to 350 and bake cubed eggplant for about 12-15 minutes or until almost done.

2. Saute broccoli in a skillet in a touch of ghee or avocado oil in a hot pan to brown and undercook slightly.

3. Heat 1-2 cups water and pour 1 cup over first 3 ingredients and stir till blended.

4. In a large skillet, saute onion and then ginger in a hot skillet. Add red pepper if using.

5. Add liquid with lemon grass, and the remaining ingredients up to the limes. Simmer for 5 minutes.

6. Before serving add remaining ingredients and enjoy!