- Serves: 4
- Ingredient Notes: Corn-free, Dairy-free, Egg-free
Ingredients
- 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
Directions
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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