Green Curry
-
When I grill I always make sure to have leftovers to make this dish. The recipe came from a co-worker years ago and was so simple that I never had to write it down.
Good with any protein but maybe you should leave off any marinades/sauces that will conflict with the flavor profile of the sauce. Excellent with any Asian marinade/sauce as these add to the flavor profile.
Sauce :
1 can of Coconut Milk
3 Tblspns Green Curry Paste
Juice of 1 Lime
Fresh Cilantro for garnishOK now this is where your cooking skills come in:
I use Pappardelle Noodles (Image below) and usually Pea Pods or Sugar Snap Peas and Carrots cut on the diagonal into thin strips. Any fresh Veggies will work. Stir Fry the veggies starting with the one/s that will take longer to cook and add the others when appropriate. I prefer my veggies with some crunch left in them. ie : With the Pea Pods and Carrots I will cook the Carrots a bit then at the last minute add the Pods. Combine everything and add the Cilantro for garnish and maybe a squeeze of more lime juice as well.
