Really easy. I couldn't believe it was done. Serve this over rice or noodles - just be sure to get them cooking first. I didn't. Hence the very rushed, hangry styling in the above photo. (I just couldn't wait. I was HUNGRY!) That's the thing about a home cooking blog: the plates I'm photographing are my and Cameron's dinner. It usually goes like this: I select a plate, utensils, backdrop, prepare the food and then style a little dish with my tweezers, shoot, then typically disassemble and rebuild into a normal meal portion, smother it with hot sauce (I have an addiction) and then eat. All this, hopefully, before it's ice cold.
If you don't have a food blog to cook dinner for then this should be super quick and easy. It's the beauty of pre-made curry paste.
Easy Green Thai Curry
1 teaspoon high heat oil or ghee
2 tablespoons green curry paste
1 shallot, minced
2 cups diced carrots
2 cups chopped broccoli
14 oz light coconut milk
2 1/2 cups vegetable stock (or chicken)
1 tablespoon minced jalapeños or other chiles, optional
1 cup chopped green beans
1 teaspoon fish sauce
juice of 1 lime
s + p
chopped cilantro leaves
In a large skillet, heat oil over medium high heat. Saute curry paste and shallots until fragrant and shallots soften, about 1 minute. Stir in carrots and broccoli, coating in curry paste and cook 1 minute. Add coconut milk, stock and optional minced chiles. Boil, lower heat, simmer until carrots are tender, about 8 minutes. Add green beans, simmer 2 minutes more. Season with fish sauce, lime juice, salt and pepper. Garnish with cilantro. Serve with rice or noodles, if desired.