A bright and colorful mix of vegetables makes this dish beautiful as well as savory.
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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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
