Tip: Serve over steamed rice.
Customize your way:
Shrimp Green Curry: Swap chicken for 1.15 lb (520 g) peeled, deveined shrimp, swap celery for frozen green peas.
Beef Green Curry: Swap chicken for 1 lb beef and celery for zucchini.
Vegetarian Green Curry: Swap chicken for 1.5 lb (680 g) firm tofu, cubed, and swap celery for broccoli.
Make this recipe and more using the (p.1006144) collection.