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  2. 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
  • 22 Jan 2016
Summer vegetable Thai green curry
Cook: 17 Minutes - easy - Serves 2 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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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

Method

  1. 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.
  2. 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.
  3. Serve curry over rice.
  • thai green curry recipe
  • thai recipes
  • fast vegie curries

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