Vegetables in Coconut Green Curry

Vegetables in Coconut Green Curry

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  • 1 tablespoon peanut or vegetable oil
  • 1 teaspoon fresh ginger
  • 1 teaspoon fresh minced garlic
  • 1/2 cup sliced leeks
  • 1 cup sugar or snow peas, strings removed
  • 1 small sweet red pepper, cut in strips
  • 1 teaspoon, or more to taste, green curry paste
  • 1 cup coconut milk
  • Soy sauce or fish sauce to taste
  • 1 cup loosely packed baby spinach
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup chopped fresh cilantro


Heat the oil in a wok or sauté pan. Add the ginger, garlic, leeks, peas and pepper and cook for 3 to 4 minutes or until the peas are crisp tender. Stir in the green curry paste and the coconut milk. Bring to a gentle simmer. Season to taste with soy sauce or fish sauce. Add the spinach, basil and cilantro. Simmer just until heated through.

Serve over steamed jasmine rice.

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