Green Thai Curry

Combine in a gallon bag, pyrex or other freezer container (or just in a pot for immediate consumption- but start with the onions and pepper for that)

1 tbsp Thai Kitchen Green Curry Paste
1 can coconut milk
16 oz of the shellfish or fish chunks of your choice (shrimp, scallops and squid rings are our favorites)
1 tbsp Soy Sauce
2 tbsp succanat
1/3 cup veggie broth
1 onion, diced and sauteed with the pepper
1 red pepper, diced and sauteed with the onion
1 T coconut or other oil for cooking the onion and pepper
1 cup frozen corn
1 cup frozen green beans
pinch of salt
fresh basil - 3-4 leaves, cut in a chiffonade
lime zest and juice

Combine all those ingredients in the bag, cooking only the onion and pepper. Squeeze out all the air and freeze. This is the perfect brainless busy-day meal for me because of my rice cooker. I pull the bag of curry stuff out of the freezer and pop it into the fridge in the morning and start a cooker full of rice. 15 minutes before we want supper, I dump the bag o'curry into the rice cooker, stir well, and re-set the rice cooker for a fast cook. 15 minutes later, you have supper ready and no mess in the kitchen. Even if you are starting from scratch to eat it immediately, this goes together fast.

Every one of my kids loves this. The 1 T of curry paste does not make for a very spicy curry. The boys often add more curry paste or the Garlic Chili paste or sirachi sauce. This is also a great way to use salmon when you've hit the point in the year where everyone is just sick of it! Play with the veggies- use what you have or what your kids like.