Vegetable Green Curry

• 2 tablespoons vegetable oil
• 1/4 cup green curry paste, thai
• 2 tablespoons garlic (finely chopped)
• 2 (14 ounce) cans unsweetened coconut milk (I use lite)
• 4 teaspoons soy sauce
• 4 teaspoons fresh ginger (finely chopped)
• 6 cups broccoli florets
• 2 red bell peppers (cut into chunks)
• 3 cups green beans
• 1 cup basil (loosely packed and chopped)
• 1/2 tablespoon hot chili sauce (optional)

1. In a skillet, heat oil over high heat. Stir in curry paste and garlic, cook for 1 minute.
2. Stir in coconut milk, soy sauce and ginger. (I add hot chili sauce for spice and heat). Add broccoli, red peppers and green beans. Cover and simmer, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Stir in basil before serving.

vegetable oil, green curry, garlic, unsweetened coconut milk, soy sauce, fresh ginger, broccoli florets, red bell peppers, green beans, basil, hot chili sauce

Taken from www.food.com/recipe/vegetable-green-curry-374328 (may not work)