Vegetable Green Curry

Name: Vegetable Green Curry
Ingredients: 2 tablespoons vegetable oil; 1/4 cup green curry paste, thai; 2 tablespoons garlic (finely chopped); 2 (14 ounce) cans unsweetened coconut milk (I use lite); 4 teaspoons soy sauce; 4 teaspoons fresh ginger (finely chopped); 6 cups broccoli florets; 2 red bell peppers (cut into chunks); 3 cups green beans; 1 cup basil (loosely packed and chopped); 1/2 tablespoon hot chili sauce (optional)

11 ingredients

2 steps

Ingredients

2 tablespoons vegetable oil
1/4 cup green curry paste, thai
2 tablespoons garlic (finely chopped)
2 (14 ounce) cans unsweetened coconut milk (I use lite)
4 teaspoons soy sauce
4 teaspoons fresh ginger (finely chopped)
6 cups broccoli florets
2 red bell peppers (cut into chunks)
3 cups green beans
1 cup basil (loosely packed and chopped)
1/2 tablespoon hot chili sauce (optional)

Directions

1

In a skillet, heat oil over high heat. Stir in curry paste and garlic, cook for 1 minute.
2

Stir in coconut milk, soy sauce and ginger. (I add hot chili sauce for spice and heat). Add broccoli, red peppers and green beans. Cover and simmer, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Stir in basil before serving.