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from "Everyday Food® magazine"

Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 4

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2 teaspoons vegetable oil
3 tablespoons green curry paste
1/2 pound shiitake mushrooms, stems trimmed, halved if large
1/2 pound green beans, trimmed and cut in half crosswise
4 heads baby bok choy (6 ounces), halved lengthwise
1 red bell pepper, cut into 1-inch pieces
1 cup unsweetened coconut milk
3/4 cup unsweetened plain soymilk
Cooked jasmine rice, for serving
1/2 cup fresh basil leaves, torn if large

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1. In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and soymilk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Roland Green Curry Paste - $2.89/ea
  Shiitake Mushrooms, Packaged - $4.29/ea Save! 2 for $8.00
  Baby Bok Choy
This product is currently unavailable.
  Organic Green Beans - $4.99/ea Save! 2 for $9.00
  Red Bell Pepper, Large - $2.99/lb
  Goya Coconut Milk - $1.99/ea
 13.5fl oz
  Silk Soymilk, Unsweetened - $3.39/ea
 1/2 gallon
  Sides in a Snap Steamed Jasmine Rice - $3.49/ea
You May Already Have
  Wesson Vegetable Oil - $3.79/ea
 24fl oz
  Spice Supreme Basil Leaves - $1.09/ea
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