Vegetables in Coconut Green Curry | PCC Natural Markets

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Vegetables in Coconut Green Curry

Serves: 4

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This dish is one of those meals that is incredibly simple and yet truly scrumptious. You can do all the prep ahead of time and the cooking takes only 10 minutes.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free


Heat the oil in a wok or sauté pan. Add the ginger, garlic, leeks, peas and pepper and cook for 3 to 4 minutes or until the peas are crisp tender. Stir in the green curry paste and the coconut milk. Bring to a gentle simmer. Season to taste with soy sauce or fish sauce. Add the spinach, basil and cilantro. Simmer just until heated through.

Serve over steamed jasmine rice.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5’s “Gardening with Ciscoe” show aired on April 18, 2009

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