|
Ingredients
- 1 pound red potatoes (about 3 medium potatoes), cut into 2-inch chunks
- 8 ounces green beans, cut into 2-inch pieces
- 1 cup canned lite coconut milk
- ½ cup unsweetened plant-based milk
- ¼ cup Thai Green Curry Paste (such as Thai Kitchen)
- 1 tablespoon cornstarch
- 1 tablespoon maple syrup (or other liquid sweetener)
- 2 teaspoons lime juice
- ½ teaspoon sea salt or to taste
- ¼ teaspoon red pepper flakes (optional)
- 1 onion, diced
- 3 garlic cloves, chopped
- 1 cup peas, fresh or frozen
- 1 carrot, diced
- ¼ cup basil leaves, chopped
- 4 cups cooked brown rice
Directions
- Steam the potatoes and green beans until tender. Drain and set aside.
- In a separate bowl, whisk the curry paste, coconut milk, non-dairy milk, salt, cornstarch, maple syrup, and lime juice until ingredients are thoroughly blended. Set aside.
- In a large frypan, sauté the onion in a small amount of water or vegetable broth until tender. Add the potatoes, green beans garlic, peas, carrot, basil, and curry mixture, turn down the heat to medium-low, and simmer for 12-15 minutes. Serve over rice.
Tips & Hints
- You can use any type of potato in this recipe, but we prefer red potatoes for this dish because they are less starchy and stand up a little better in a sauce. We also love to add chickpeas and spinach.
|
