Peanut Thai Green Curry

• 1 teaspoon Oil
• 1 teaspoon Sesame Oil
• 1 whole Onion, Chopped
• 2 whole Bell Peppers, Chopped
• 1 cup Snow Peas
• 1 teaspoon Minced Fresh Ginger
• 1 cup Vegetable Stock
• 4 Tablespoons Green Curry Paste
• 1 can (13.5 Oz. Can) Coconut Milk
• 1/2 Tablespoons Tamari, Or Less Soy Sauce
• 1/4 cups Cilantro, Chopped
• 1 teaspoon Brown Sugar
• 1 Tablespoon Peanut Butter
• 18 cups Lime Juice
• Rice Vermicelli Noodles, To Serve
• Chopped Peanuts, To Serve
• Cilantro For Garnish

1. Heat the oils in a large pot over medium heat.
2. Saute the onions until they are translucent.
3. Add vegetables and ginger, sauteing for an additional minute.
4. Add the stock and green curry paste, allowing to boil until the paste dissolves.
5. Add the coconut milk and tamari, bringing to a boil.
6. Once boiling, turn down the heat to low and allow to simmer until the vegetables are cooked (about 8 minutes).
7. Add the chopped cilantro, brown sugar, peanut butter and lime juice, stirring until the peanut butter dissolves.
8. Serve over rice or vermicelli, garnish with peanuts and cilantro.
9. Enjoy!

oil, sesame oil, onion, bell peppers, snow peas, fresh ginger, vegetable stock, green curry, coconut milk, tamari, cilantro, brown sugar, peanut butter, lime juice, vermicelli noodles, peanuts, cilantro

Taken from tastykitchen.com/recipes/main-courses/peanut-thai-green-curry/ (may not work)