Spicy Thai Green Curry with Coconut Milk and Vegetables Recipe

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup green beans, trimmed and cut into 1 inch pieces
• 1 cup cauliflower florets
• 1 can (14 ounces) coconut milk
• 2 tablespoons Thai green curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro

Start by preparing the vegetables. Chop the onion, garlic, bell peppers, green beans, and cauliflower florets.

In a large saucepan, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and cook for 2-3 minutes until softened.

Add the green and red bell peppers, green beans, and cauliflower florets to the saucepan and cook for an additional 2-3 minutes until the vegetables are slightly softened.

In a small bowl, whisk together the coconut milk, Thai green curry paste, fish sauce, brown sugar, lime juice, salt, and pepper. Pour the mixture over the vegetables and bring to a simmer. Cook for 10-15 minutes until the vegetables are tender and the sauce has thickened.

Remove from heat and stir in the chopped cilantro. Serve hot with rice or noodles.