Ingredients
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7 ounces coconut milk
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7 ounces evaporated milk
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1 tablespoon soy sauce
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1 1/2 inches slice gingerroot, peeled and shredded
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6 -8 kaffir lime leaves (or zest from 1 lime)
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4 cups chopped vegetables (zucchini, cauliflower, broccoli or carrots)
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4 cups cooked white rice (or noodles)
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10 fresh basil leaves, minced
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1 -4 tablespoon green curry paste (or 1-4 tbls. jalapeno pepper and cilantro)
Instructions
- In a large frying pan or wok bring the curry paste, coconut milk and evaporated milk to a simmer. Stir in soy sauce, ginger, lime leaves or zest and vegetables; simmer until tender, about 5 to 8 minutes. Remove and discard the lime leaves.
- Serve the curry over rice or noodles. Garnish with the basil leaves. Enjoy!