Vegetable Thai Green Curry

Ingredients

• 1 1/2 Tbsp oil (I love using coconut oil here but grapeseed or peanut would also be good)
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 2 – 4 Tbsp Thai green curry paste (depending on how spicy/bold you want the flavor to be) Note – I use the whole 4 oz container because I love the flavor. I’ve even been known to throw in some chopped jalapeno or crushed red pepper to make it extra spicy.
• 1 (14 oz) can light coconut milk
• ½ cup stock (chicken or vegetable)
• 2 Tbsp fish sauce
• 1 Tbsp brown sugar
• 1 lb green beans, ends snapped off and snapped in half
• 1 large red bell pepper, cut into thin strips
• 1 cup of carrot coins/chips (I’d use a large carrot thinly sliced if you don’t keep those on hand)
• 1 (14 oz can) baby corn
• 2 Tbsp of cornstarch mixed with 2 Tbsp of water
• 2 Tbsp lime juice
• 2 Tbsp fresh minced cilantro

Preparation

1. Heat oil over medium high heat in a deep skillet or wok. Add onion and cook for 3 – 4 minutes until softened. Add in garlic and curry paste, cook, stirring continuously until fragrant (1 - 2 minutes). Pour coconut milk, stock, fish sauce and brown sugar and mix until well combined.
2. Add green beans, red bell pepper and carrots and bring to a boil. Reduce heat to medium low, cover and simmer for 12 minutes or until vegetables have softened.
3. Increase heat to medium-high. Add in the baby corn and cornstarch slurry, mixing well and cook 3 – 4 minutes or until sauce and slightly thickened. Stir in lime juice then taste and adjust seasoning (you may need a bit more fish sauce, sugar or lime juice – all the flavors should be balanced).
4. Serve over hot cooked rice and garnish with cilantro.