This is my absolute favorite recipe. I picked it up from reading a whole bunch of green curry recipes and then fixing this and that until I liked it just fine. It's my go-to recipe when I have people over for dinner and it freezes great. Just freeze the rice separately.
Make some rice or, if you don't want rice, put on some water for some rice noodles (I do not know how rice noodles freeze as I never have any leftover!)
Rice or Rice Noodles
lite soy sauce
siracha (surely spelled wrong)
coconut milk (if you're cooking for me, use the kind with no sulfites, please!)
Into a food processor goes:
2 bunches of basil with most of the stems removed
1 bunch of cilantro (I try to take out the big stems, but the little stems go in)
a couple of cloves of garlic
4 green onions (chop 'em into 4 inch pieces or something, just so the food processor will like them)
about a tablespoon or so of lite-salt soy sauce
a big ol' piece of tasty ginger, peeled and chopped large
some sesame oil
a small amount of siracha or, you know, however much you like
Blend it up and put it in a pan with just a little bit of olive oil.
Heat it up a bit and then add a can of tasty, sulfite-free coconut milk. You can use the low fat kind, but it tastes better when there's fat!
Then add the equivalent of a bag of baby carrots, shredded, and then cook that down, so that they are all tasty and soft. They should be disappearing into the sauce by the time you're done cooking.
Add as much spinach as you'll be able to stand. I love spinach. I usually add a whole bag.
Add in 4 sliced zucchini's. I cut them into 4 length-wise and then chop 'em up.
Serve over rice or rice noodles with wedges of lime---this is really important, even though it seems like, "How much of a difference could a squeeze of lime make?" Yeah... Lots. :-)
Oh! If you're looking for some tofu, this is great with some fried tofu in little cubes. At it at the end, nearly like a garnish, otherwise it gets soggy!