Cooking Demonstrations are every 1st and 3rd Saturday at 3pm eastern on the @Eat-to-Treat YouTube channel!

June 15th at 3 pm Eastern

Green Curry

Equipment

• Measuring cups and spoons

• Large pan 

• Stove 

• Cutting board & knife

• Something to stir with

• Blender (if making your own paste)

Curry Paste (or buy pre-made green curry paste)

• 1/2 tablespoon ground coriander

• 1 teaspoon ground cumin

• 2 serrano peppers or 12-13 Thai green chili peppers (fresh)

• 1/2 of a jalapeno

• 2 tablespoons thai basil or 1.5 tablespoons fresh basil + 3 mint leaves

• 3 tablespoons lemongrass paste

• 1.5 tablespoons ginger paste

• zest of 1 lime

• 6 cilantro stems

• 1 small shallot

• 2 tablespoons garlic paste

• 1 teaspoon fish sauce, optional (has salt)

Curry

• 15-ounce can lite coconut milk

• 1 pound boneless, skinless chicken

• 1 can bamboo shoots

• 3/4 cup fresh basil leaves + 1/4 cup mint leaves or 1 cup Thai basil leaves

• 1 bell pepper

• 6 ounces portabella caps

• other vegetables of choice (e.g. carrots, salted eggplant, etc.)

To Serve

• brown rice

• cilantro

• lime wedge