2 tablespoons canola or peanut oil
1 onion— minced
1 kaffir lime leaf—finely chopped
2-3 teaspoons Thai green curry paste
2 cup coconut milk
2 tablespoons fish sauce
1 tablespoon palm sugar
1 cup small broccoli florets
½ green pepper (capsicum)—julienned
1 cup veggies julliened or cut into thin rounds
1 cup Jasmine rice
14 oz shrimp, chicken, tofu, meat into bite size
2 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
Add curry paste and cook, stirring, for a minute.
Add the coconut milk, stock, fish sauce, sugar, meat, chicken (if using these main ingredients) and salt, then bring to the boil.
Add the veggies, cover with a lid, then reduce the heat to medium and simmer for 12 minutes.
WHILE the curry simmers, cook the rice.
Add the shrimp or tofu if using these ingredients and simmer, covered, for a further 5 minutes.
Stir in the lime juice and cilantro. SERVE on a bed of rice.
Variation: Adapt the recipe with fresh ingredients and seasonal produce.
