Thai-Inspired Spicy Green Curry
Ingredients
A note about gluten: When you skip the fried onion garnish and use a gluten-free curry paste, this dish is gluten free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1
red bell pepper, thinly sliced
4 oz.
fresh haricots verts, trimmed
1 cup (approx.)
broccoli florets, cut into evenly sized 1" pieces
2-3 tbsp.
green curry paste (or more to taste)
13-14 oz. can
unsweetened coconut milk
¼ cup (approx.)
frozen green peas
- steamed jasmine rice, for serving
- fresh bean sprouts, cilantro leaves, lime wedges and french-fried onions, for garnish
Directions
In a large saucepan, heat oil over medium-high heat. Add red pepper, haricots verts and broccoli; cook and stir until vegetables are crisp-tender (4-5 min.). Reduce heat to medium. Add curry paste; cook and stir for 2 min. Add coconut milk and peas; bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened (4-5 min.) and peas are hot. Serve over warm rice with desired garnishes.
