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GREEN VEGETABLE CURRY
from "Everyday Food® magazine"

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

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INGREDIENTS (CLICK TO BUY)

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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PREPARATION

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.


Product nutrition and information
 Quantity Ingredients Est.Price
  Roland Green Curry Paste - $3.19/ea
 6.8oz
 

lb
Shiitake Mushrooms - $8.99/lb
 Farm Fresh
 
  Baby Bok Choy
This product is currently unavailable.
 
  Organic Green Beans - $4.99/ea
 12oz
 
  Red Greenhouse Bell Pepper - $3.99/lb
 Farm Fresh, Med
 
  Goya Coconut Milk - $2.19/ea
 13.5oz
 
  Silk Soymilk, Unsweetened - $4.29/ea
 1/2 gallon
 
  Sides in a Snap Steamed Jasmine Rice - $2.99/ea
 12oz
 
You May Already Have
  Wesson Vegetable Oil - $3.99/ea
 24oz
 
  Spice Supreme Basil Leaves - $1.19/ea
 1oz
 
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