Green Curry Vegetable Stew

3 tbsp Green Curry Paste
3 tbsp Olive Oil (2+1)
200 ml Coconut Milk
1 tsp Brown Sugar
1 tbsp Fish Sauce
200 grams Red Kidney Beans (canned, drained)
200 grams Yellow Baby Corn (canned, drained)
2 tbsp Basil, fresh, chopped
300 grams Carrots, raw, cut in strips
1 medium Sweet Red Peppers, cut in strips
1 medium Yellow Pepper, cut in strips
100 grams Green Beans (snap)
200 grams Cabbage, red, fresh, roughly chopped
1 cup Broccoli, fresh, chopped
300 grams Zucchini, cut in strips
250 grams Mushrooms, fresh, sliced

Start by preparing and cutting the vegetables. In a wok, heat 1 tablespoon of olive oil, add the basil, and stir fry the vegetables adding them in the following order: carrots, peppers (red and yellow), snap beans, broccoli, red cabbage, zucchini, mushroom. Stir over high heat 2 minutes. Cover the wok and set the vegetables aside over low heat.
In a non-stick cassrole, heat the remaining 2 tablespoons of olive oil, and add the green curry paste. Fry the green curry for 2 minutes; add the coconut milk stirring constantly until thoroughly mixed with curry paste.
Add 1 teaspoon of brown sugar and 1 tablespoon of fish sauce and stir. Add the drained red kidney beans and baby corn. Simmer for 2 minutes.
Add the curry mixture to the stir fry vegetables in the wok, set to high heat; simmer for 5 minutes or until curry well mixed with vegetables and vegetables done but still firm.
Nutritional information calculated for light coconut milk. Recipe uses canned baby corn but nutriltional information calculated using sweet corn.
Makes eight 3/4 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user URBAN|SPACEGIRL.