Summer vegetable Thai green curry Recipe

Summer vegetable Thai green curry

This is a light, delicious and fresh meal that makes the most of summer's vegetable produce. - by Chantal Walsh

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This is a light, delicious and fresh meal that makes the most of summer's vegetable produce.

Ingredients

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.