A spicy, sweet, and healthy recipe that includes thai spices such as kaffir lime leaves, coconut milk, and thai chilies. Perfect for spice loving tastebuds!
Saute the green curry paste in a little bit of oil for about 1 minute.
Add the coconut milk and wait for it to boil.
Mix in the vegetables/chicken/shrimp/tofu and cover. Let it simmer for 5 minutes.
Add sorghum mixture, sugar, lemongrass, and kaffir leaves. Mix and simmer for an additional 2 minutes.
Serve with jasmine rice, quinoa, or brown rice.
SIDE NOTE: I did not need to add salt to this dish.
Recipe Courtesy of The Curry Mommy