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    GREEN VEGETABLE CURRY
    from "Everyday FoodŽ 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

    Print recipe
    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 Bell Pepper, Large - $2.99/lb
     Farm Fresh, Lg
     
      Goya Coconut Milk - $2.19/ea
     15oz
     
      Silk Soymilk, Unsweetened - $3.49/ea
     1/2 gallon  
     
      Sides in a Snap Steamed Jasmine Rice - $2.99/ea Save! 2 for $4.50
     12oz
     
    You May Already Have
      Wesson Vegetable Oil - $3.99/ea
     24oz
     
      FreshDirect Dried Basil - $3.59/ea
     2.25oz
     
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