Thai Green Curry
Almond Breeze Almond Coconut Blend is so versatile – great in sweet treats and perfect as the creamy, coconut base for this savory curry. Green curry paste is now easy to find, check the international section of your grocery store. For an even heartier dish, stir sautéed tofu, shrimp or chicken into the finished curry.
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.
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
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.
- 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
Included in this recipe