Thai Green Curry
Main
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
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.
Nutrition
Total Fat 6g
Sodium 620mg
Total Carbohydrates 15g
Dietary Fiber 4g
Sugars 9g
Protein 4g