Vegetable Green Curry

threeovens's Note:

Make your own or use store-bought Thai green curry paste. Adapted from "Everyday with Rachael Ray," Summer 2009. Serve over basmati rice.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 2 tablespoons vegetable oil
• ¼ 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.

Reviews

[Hungarian Gypsy]

nothing like an authentic curry. tasted liked . . . i'm not sure what it tasted like. maybe Rachel had better success.