Thai Green Curry
Cook Time:
33
Minutes
Difficulty:
Easy
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 6g |
|---|---|
| Cholesterol | 0mg |
| Sodium | 620mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | 4g |
| Sugars | 9g |
|---|---|
| Protein | 4g |
Ingredients
- 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
Directions
- 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
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
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.
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