New Roots Organics
Organic Recipes > Vegetarian Dish > Green Vegetable Curry

Green Vegetable Curry (Serves 4)
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Vegetable curries are one of my favorites to make because you can really use whatever vegetables you like best! (My favorite to add is zucchini!)

2 teaspoons vegetable oil
3 tablespoons green curry paste
1-2 cloves garlic, chopped
1-2 carrots, peeled, sliced
1/2 pound mushrooms, stems trimmed, halved if large
1/2 pound green beans, trimmed and cut in half crosswise
4 heads baby bok choy (6 ounces), halved lengthwise
1 red bell pepper, cut into 1-inch pieces
1 can (13.5 ounces) unsweetened coconut milk
Cooked jasmine rice, for serving
1/2 cup fresh basil leaves, or cilantro, parsley, torn

  1. In a large skillet or wok, heat oil over medium-high.
  2. Add curry paste and cook, stirring, until fragrant, 30 seconds.
  3. Add garlic, mushrooms, carrots, green beans, and bell pepper and cook until beans are bright green, about 5 minutes.
  4. Add coconut milk and bring to a boil.
  5. Reduce heat and cook at a rapid simmer until beans are crisp-tender,
  6. 5-8 minutes. Add the bok choy or other greens (if using) last as they don\'t take long to cook and you just want to wilt them
  7. Serve over rice, topped with basil or other fresh herb

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