1 tbsp oil
½ x 50 g sachet Thai green curry paste (1 tbsp)
1 ¼ cups coconut milk
100 g green beans, trimmed, halved diagonally
½ red capsicum, thinly sliced
1 carrot, cut into thin matchsticks
1 small bunch bok choy, cut lengthways into 3 (300g)
½ cup fresh Thai basil leaves
2 tsp sugar
Steamed rice, to serve
- Heat oil in a wok over a high heat. Add paste. Stir-fry for 1 minute. Add milk. Bring to boil. Simmer for 2 minutes.
- Add beans, capsicum and carrot. Simmer for 2 minutes, or until almost tender. Add bok choy. Cover wok. Cook for a further 2 minutes. Stir in basil and sugar.
- Serve curry over rice.