Vegetable Green Curry

Name: Vegetable Green Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 Tbs vegetable oil (I used sunflower); 1 cup shallots chopped (about 5 large); 5 large cloves garlic minced; 2 Tbs green curry paste (I used Thai Kitchen brand); 4 tsp fish sauce (sub soy or tamari sauce for vegan); 2 � 14oz cans unsweetened coconut milk (full fat or light will work); 1 large red bell pepper sliced into 2� strips; 1 medium zucchini cut into fourths and sliced lengthwise into �� strips; 1 medium yellow squash cut into fourths and sliced lengthwise into �� strips; 1 cup green beans snapped to 3� length; 1 large carrot sliced; 1 cup broccoli broken into small florets; 1 cup mushrooms sliced; 1 large handful of basil chopped; 1 lime zested and sliced into wedges; Chili oil or chili garlic paste to taste; 2 green onions chopped; Cilantro for garnish; 3 cups steamed rice for serving

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 Tbs vegetable oil (I used sunflower)1 cup shallots, chopped (about 5 large)5 large cloves garlic, minced2 Tbs green curry paste (I used Thai Kitchen brand)4 tsp fish sauce (sub soy or tamari sauce for vegan)2 � 14oz cans unsweetened coconut milk (full fat or light will work)1 large red bell pepper, sliced into 2� strips1 medium zucchini, cut into fourths and sliced lengthwise into �� strips1 medium yellow squash, cut into fourths and sliced lengthwise into �� strips1 cup green beans, snapped to 3� length1 large carrot, sliced1 cup broccoli, broken into small florets1 cup mushrooms, sliced1 large handful of basil, chopped1 lime, zested and sliced into wedgesChili oil or chili garlic paste, to taste2 green onions, choppedCilantro, for garnish3 cups steamed rice, for serving

Directions

1.Heat the oil over medium heat in a large, deep frying pan. Saut� the shallots and garlic with the curry paste for 2-3 minutes.
2. Add the coconut milk and fish sauce. Bring to a boil.
3. Add vegetables and simmer until veggies are crisp tender.
4. Remove from heat. Stir in basil and lime zest. Swirl with chili oil or chili garlic paste, to taste.
5. Serve over rice. Top with green onions and a generous squeeze of fresh lime.
6. Garnish with cilantro and enjoy!

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LGILMOUR05.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 304.5
Total Fat: 8.6 g
Cholesterol: 0.0 mg
Sodium: 443.1 mg
Total Carbs: 51.9 g
Dietary Fiber: 3.0 g
Protein: 5.4 g

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