|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
This is a great curry to pull out in a hurry. We love peas and spinach with this curry, but you can vary the vegetables and make it with tofu, meat, or even chickpeas.
In a large saucepan, simmer coconut milk with green curry paste (to taste) over medium high heat for 5 minutes. Add tofu/chicken/pork in 1-inch chunks, fish sauce, brown sugar, frozen peas, and stock or water. Simmer 10 minutes, stirring occasionally, Right before serving, add spinach and briefly put lid on pan to wilt. Check for seasoning. Garnish with fresh basil/cilantro/mint and serve hot with Jasmine rice.