Thai Green Curry

Make with your choice of mushrooms, carrots, peppers, bamboo shoots, baby corn or whatever other vegetables your family likes!

2 Tbl minced shallots
2 Tbl green curry paste
1 Tbl soy sauce
 1 Tbl sesame oil
2 tsp grated ginger
2 tsp minced garlic
1/2 tsp sugar
1/2 tsp ground cumin
1/2 tsp chile paste (optional)
1 (13.5-oz) can coconut milk
2 Tbl canola oil
2 c chopped bok choy
2 c additional vegetables
1/4 c chopped fresh cilantro
2 c hot cooked long-grain rice

Combine shallots, green curry paste, soy sauce, sesame oil, ginger, garlic, sugar, cumin, and chile paste. Heat a large skillet over medium-high heat. Add canola oil. Saute vegetables 2 minutes. Add curry mixture and coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in bok choy and cilantro; cook 2 minutes. Reduce heat, and simmer for about 5 minutes or until vegetables are tender, stirring occasionally. Serve with hot cooked long-grain rice.

Nicole Hughes