Thai Green Curry

20240914 #breakfastdiary 1179, 23°C/clear, 30min/exercise(M) Chuseok holiday begins - the taste of home, #greencurry 📝 You'll need green curry paste, onion, snap peas, potato, okra, shrimp, tomato, and coconut milk. Add vegetables to taste, but include the coconut milk if you can - it makes all the difference in flavor. Saute onion in olive oil in a coated pot, add the green curry paste, and saute a bit more. Pour in 300ml water, bring to a boil, then add whatever ingredients you like (snap peas, okra, boiled potato, shrimp, celery, prepped tomato) and simmer a bit longer. Taste and season with 1t seasoned salt and 1T oligosaccharide syrup. Add 100ml coconut milk - the flavor gets a million times richer. Serve in a bowl and top with a few slices of red chili.

- 2T green curry paste - 1/2 onion - Vegetables (snap peas, okra, boiled potato, shrimp, celery, tomato, etc.) - 1t seasoned salt - 1T oligosaccharide syrup - 1 cup coconut milk - Red chili

1. Heat olive oil in a pot, saute julienned onion, then add the green curry paste and saute a bit more. 2. Add 300ml water and whatever vegetables you like to the pot from step 1, and simmer. 3. Taste and season with the seasoned salt and oligosaccharide syrup. 4. Simmer gently, then pour in 100ml coconut milk and bring to a light boil. 5. Serve in a bowl and top with a few slices of red chili.