Well I never follow recipes lol.. and I admittedly cheat and use pre-made green curry paste to start the sauce. Here's my approximate recipe:
1-2 T (or more, to taste) Green Curry Paste
1 Can coconut milk (not coconut cream!)
1 t fresh grated ginger (if you don't want to grate it, just peel it, smash it and cook it with the sauce, and remove before eating)
1 t lemon zest
1 t lime zest
Fresh chopped basil leaves
Veggies cut bite sized
(Meat cut bite sized if you like, I'm a vegetarian so I don't eat it..)
Fry the curry paste in your wok with a bit of oil for a few minutes, add the rest of the ingredients and simmer until thickened. At the end, add the basil leaves.
Usually I stir fry the veggies in a seperate pot (zucchini, onion, eggplant, tomato, butternut squash), and then stir in once the sauce is done.
Pour a spoonful over some steamed white rice, and enjoy!!
