Simple and versatile, this easy curry recipe is a great global crowd pleaser that was made to personalize.
For the Easy Green Curry Vegetables:
In a medium bowl, whisk together coconut milk, curry paste, fish sauce, lime juice and salt. Set aside.
In a large skillet, heat the oil on high. Add the vegetables and saute until tender-crisp. Add curry sauce and bring to a curry. Reduce heat and cook until slightly thickened.
For Serving:
Serve over rice or noodles.
CHEF’s TIP!
1-96oz can of Thai Kitchen Coconut Milk makes 28 servings of this recipe.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!