Thai Green Curry

Name: Thai Green Curry
Cook time: 33 min
Total time: 33 min
Yield: 4
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 Unsweetened Original Almondmilk Coconutmilk (or Unsweetened almondmilk); divided; 2 tsp. cornstarch; 4 cups baby spinach; ½ tsp. salt; 1 tsp. lime juice; 1 tsp. sugar (omit if using Unsweetened Original Almondmilk Coconutmilk); Toasted; flaked coconut; Chopped; toasted almonds; Hot cooked rice or noodles

Cook Time:
33 Minutes: Difficulty:
Easy: Serves Up To:
4 Servings

Nutrition Information

Total Fat	6g

Total Carbohydrates	15g

Cholesterol	0mg
Sodium	620mg

Dietary Fiber	4g
Sugars	9g

Protein	4g

Directions

Vegetables

Step 1 complete
Heat oil in a large skillet over medium-high heat.
Step 2 complete
Add the bell pepper, green onions, and zucchini; sauté 4 minutes or until zucchini is crisp-tender.
Step 3 complete
Stir in snow peas and sauté 1 minute.
Step 4 complete
Transfer vegetables to a large bowl and keep warm.

Green Curry

Step 5 complete
Return pan to heat. Add the green curry paste to pan.
Step 6 complete
Slowly whisk in 2 ½ cups almondmilk until well combined. Bring to a simmer. Cook 5 minutes or until reduced by half.
Step 7 complete
Combine remaining ¼ almondmilk with cornstarch; add to pan. Bring to a boil; cook, stirring, 2 minutes or until mixture has thickened
Step 8 complete
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.