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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.

INGREDIENTS

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

NUTRITION INFORMATION

(per Serving)

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