Super Easy Green Curry

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.  

serves 3.

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.