Green Thai Curry

Ingredients

• 2 Tbsp. sesame oil
• ½ large onion, chopped
• 4 cloves garlic, chopped
• 1-2 large bell peppers,
• chopped
• 1 large eggplant (optional),
• cubed
• 1 lb. okra, coarsely chopped
• 1 14 oz. can coconut milk,
• regular or light
• 2-3 Tbsp. Thai green curry
• paste
• 1 Tbsp. fish sauce
• 2 Tbsp. soy sauce
• 1 lb. shrimp or chicken
• ½ bunch long beans, chopped
• 1 handful Fresh basil, torn
• Greens (spinach, Malabar
• spinach, arugula, sweet
• potato greens, etc.)

Instructions

1. In a large wok, heat sesame oil over medium-low heat. Add chopped onion and sauté until translucent, about 5 minutes. Add chopped garlic and peppers and sauté for another 3 minutes. Add cubed eggplant and cook for 10 minutes or until tender. Add the chopped okra and cover the wok for a few minutes to let okra steam. Add the can of coconut milk, curry paste, fish sauce, and soy sauce and stir well to combine. Wait until heated through and add the shrimp, long beans, basil, and any greens. Cook for about 5 minutes or until shrimp are cooked and greens are wilted. Serve hot over rice.
2. *If using chicken, add the chicken before the eggplant and sauté for 5 minutes before adding the eggplant. *Try this recipe using the different Farm Share vegetables. *Begin with 1 Tbsp. green curry paste and then add to taste.