Thai Green Curry

Cook Time:





Serves Up To:



Nutrition Information

Total Fat6g
Total Carbohydrates15g
Dietary Fiber4g


  • 1 Tbsp. olive oil
  • 1 cup chopped bell pepper
  • 1 cup green onions cut into ¼” pieces
  • 2 cups zucchini cut into ¾” chunks
  • 2 cups snow peas
  • 2 Tbsp. green curry paste
  • 2¾ cups Almond Breeze Almond Coconut Blend (or Unsweetened) almondmilk; divided
  • 2 tsp. cornstarch
  • 4 cups baby spinach
  • ½ tsp. salt
  • 1 tsp. lime juice
  • 1 tsp. sugar (omit if using Original Almond Coconut Blend almondmilk)
  • Toasted; flaked coconut
  • Chopped; toasted almonds
  • Hot cooked rice or noodles


  1. 1

    Heat oil in a large skillet over medium-high heat. Add the bell pepper, green onions, and zucchini; sauté 4 minutes or until zucchini is crisp-tender. Stir in snow peas and sauté 1 minute. Transfer vegetables to a large bowl and keep warm.

  2. 2

    Return pan to heat. Add the green curry paste to pan. Slowly whisk in 2 ½ cups almondmilk until well combined. Bring to a simmer. Cook 5 minutes or until reduced by half. Combine remaining ¼ almondmilk with cornstarch; add to pan. Bring to a boil; cook, stirring, 2 minutes or until mixture has thickened

  3. 3

    Stir in spinach, salt, lime juice and sugar, if using. Cook just until spinach wilts. Add reserved vegetables back to pan. Cook, stirring, until heated through. Serve over rice or noodles with desired toppings.

Made with these products:

Unsweetened Original Almondmilk Coconutmilk Photo

Unsweetened Original Almondmilk Coconutmilk

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Shelf Stable Coconut Unsweetened Original Almondmilk Photo

Shelf Stable Coconut Unsweetened Original Almondmilk

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