Green Curry with Mushrooms and Sugar Snap Peas

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Servings: 4 Prep: 25 min Low Carb Pescetarian Vegan Vegetarian Freezable Homestyle Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Ginger, Lime, Fresh Basil, Curry Paste, Full Fat Coconut Milk

Green Curry with Mushrooms and Sugar Snap Peas

Ingredients

2 tablespoons coconut oil

1 onion

1 red bell pepper

9 ounces cremini mushrooms

½ inch fresh ginger ⚠

1 lime ⚠

½ cup fresh basil, (use Thai basil if available) ⚠

1 tablespoon minced garlic

3 tablespoons curry paste ⚠

15 ounces full fat coconut milk ⚠

1 cup vegetable broth, or filtered water

1 pound snap peas

2 teaspoons sea salt, plus more to taste

Instructions

1. In a wok or large frying pan, heat the coconut oil over medium-high heat.

2. Peel and chop the onion. Deseed and slice the red bell pepper. Slice the mushrooms. Peel and grate the ginger. Cut the lime into wedges. Chop up the basil leaves.

3. Add the onion and red pepper to the wok and sauté until they begin to soften.

4. Stir in the ginger, garlic, and curry paste and cook for about a minute, allowing the flavors to release. Add the mushrooms and allow to cook through.

5. Slowly add the coconut milk and then vegetable broth, stirring continuously to combine the curry evenly into the liquid. Allow to simmer until the sauce is slightly reduced.

6. Add the sugar snap peas, and cook through.

7. Season with sea salt and lime, and garnish with chopped basil. Serve.