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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From Danny Seo in a R. Ray pullout. The day the magizine came I happen to have the ingredients on hand. I halved the recipe and got four big servings. Would be great for an all veggie dinner served over rice. 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.
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