Vibrant Thai Green Curry Vegetable Bowl

Allergens

Soy (in tamari), Coconut, Peanuts

Ingredients

• 1 cup cooked brown rice
• 2 cups mixed vegetables (bell peppers, zucchini, carrots, sugar snap peas)
• 1 can coconut milk
• 3 tbsp green curry paste
• 1 lime
• 2 tbsp soy sauce or tamari
• 2 tbsp chopped fresh cilantro
• 1/4 cup unsalted roasted peanuts
• 1/4 cup edamame, shelled

Instructions

1. In a large pan, heat 2 tablespoons of water over medium heat. Add the green curry paste and sauté for 1 minute until fragrant.
2. Stir in the coconut milk and bring to a simmer. Lower the heat and let it cook for 5 minutes.
3. Blanch the mixed vegetables in boiling water for 2 3 minutes, then drain and set aside.
4. Add the blanched vegetables into the curry sauce, along with soy sauce or tamari and mix well. Cook for another 2 minutes to let the flavors meld together.
5. Divide the cooked brown rice between two bowls. Top with the green curry vegetable mixture, garnishing each bowl with a generous squeeze of lime juice, chopped cilantro, roasted peanuts, and edamame.
6. Serve immediately and enjoy your Vibrant Thai Green Curry Vegetable Bowl!

Chef’s Insight

Experiment with different vegetables based on what's in season for optimal flavor and nutrition.

Notes

Adjust the spice level according to personal preference by adding more or less green curry paste.