Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1/2 cup sliced yellow onion
  • 2 teaspoons minced ginger
  • 2 cloves garlic (, minced)
  • 2 tablespoons vegetarian red curry paste
  • 2 cups (6 oz / 170 g) green beans (, trimmed and snapped in half)
  • 2 medium carrots (, peeled and sliced)
  • 1 8.5 oz (240 g) can pre-cooked artichoke hearts
  • 1 cup vegetable stock ((or water))
  • 1 can (14 oz / 397 g) unsweetened coconut milk (, divided)
  • 1 tablespoon soy sauce ((or tamari for gluten free))
  • 1/2 tablespoon sugar
  • 1 bell pepper (, sliced)
  • 1 zucchini (, sliced)
  • Chopped cilantro for garnish ((Optional))
  • Lime juice

Instruction

  • Heat vegetable oil in a large skillet or a dutch oven over medium heat until hot. Add the onion. Cook and stir until it turns lightly golden, 3 to 5 minutes.
  • Add the ginger, garlic, and the red curry paste. Cook and stir until the curry is toasted, 1 minute or so. If the curry starts to burn, add a bit of vegetable stock to thin it out.
  • Add the green beans, carrot, and the artichoke hearts. Stir and cook for 2 to 3 minutes to toast the vegetables.
  • Add the vegetable stock, coconut milk, soy sauce, and sugar. Bring to a boil, then simmer for 8 minutes, or until the vegetables just turn soft.
  • Add the bell pepper and zucchini. Cook for another 2 to 3 minutes. Adjust seasoning by adding more salt, if needed.
  • Serve hot over steamed rice with lime wedges on the side. Squeeze some lime juice into the curry while eating.