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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Make your own or use store-bought Thai green curry paste. Adapted from Everyday with Rachael Ray, Summer 2009. Serve over basmati rice. Ingredients:
2 tablespoons vegetable oil |
1/4 cup thai green curry paste |
2 tablespoons garlic cloves, minced |
2 (14 ounce) cans unsweetened coconut milk |
4 teaspoons soy sauce |
4 teaspoons fresh ginger, minced |
6 cups broccoli, cut into florets (about 1 bunch) |
2 red bell peppers, large dice |
3 cups green beans, cut into 2 inch pieces |
1 cup fresh basil, chopped and loosely packed |
Directions:
1. Heat oil in a skillet over high heat; add garlic and curry paste and cook 1 minute.
2. Stir in the coconut milk, soy sauce, and ginger.
3. Add broccoli, bell peppers, and green beans; cover and simmer (turn heat to medium low), stirring occasionally, until the vegetables are tender crisp, about 4 minutes.
4. Stir in basil and serve.
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