Curry Vegetables

Name: Curry Vegetables
Yield: 4
Cuisine: Thai,
Ingredients: 1 can (13.66 oz) Coconut Milk; 1 cup vegetable stock or water; 1/4 cup basil leaves, chopped; 2 tbsps brown sugar; 1 to 4 tablespoons Green Curry Paste; 2 tsps salt; 2 to 3 cups assorted cut-up vegetables such as red bell pepper, zucchini and peas

A bright and colorful mix of vegetables makes this dish beautiful as well as savory.

7

INGREDIENTS

Servings: 4

Ingredients

1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
1 cup vegetable stock, or water
1/4 cup basil leaves, chopped
2 tablespoons brown sugar
1 to 4 tablespoons Thai Kitchen® Gluten Free Green Curry Paste
2 teaspoons salt
2 to 3 cups assorted cut-up vegetables, such as red bell pepper, zucchini and peas

INSTRUCTIONS

1 MIX coconut milk, stock, basil, brown sugar, green curry paste and salt in medium saucepan until well blended. Bring to boil in medium heat. Reduce heat to low; simmer 15 minutes.
2 STIR in vegetables. Simmer 5 minutes or until vegetables are tender. Serve over cooked jasmine rice, if desired.
3 *Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free or use water.