Vegetable Green Curry

• 2 tablespoons vegetable oil
• 14 cup thai green curry paste
• 2 tablespoons garlic cloves, minced
• 2 (14 ounce) cans unsweetened coconut milk
• 4 teaspoons soy sauce
• 4 teaspoons fresh ginger, minced
• 6 cups broccoli, cut into florets (about 1 bunch)
• 2 red bell peppers, large dice
• 3 cups green beans, cut into 2 inch pieces
• 1 cup fresh basil, chopped and loosely packed

1. Heat oil in a skillet over high heat; add garlic and curry paste and cook 1 minute.
2. Stir in the coconut milk, soy sauce, and ginger.
3. Add broccoli, bell peppers, and green beans; cover and simmer (turn heat to medium low), stirring occasionally, until the vegetables are tender crisp, about 4 minutes.
4. Stir in basil and serve.

vegetable oil, thai green curry paste, garlic, unsweetened coconut milk, soy sauce, fresh ginger, broccoli, red bell peppers, green beans, fresh basil

Taken from www.food.com/recipe/vegetable-green-curry-384367 (may not work)