Careme

Ingredients

• Broccoli Crown 1 lb 2.49
• Green Asparagus 1/2 lb 3.49
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Kroger® Sugar Snap Peas 8 oz 3.39
• Fresh Large Green Bell Pepper 1 0.99
• Jumbo Yellow Onions 1/2 lb 0.99
• Organic Ginger Root 1 2-inch piece 3.77
• Garlic 3 cloves 0.69
• Thai green curry paste 2 tablespoons
• coconut milk 1 can, 13 to 14 oz
• soy sauce 1 to 2 teaspoons
• brown sugar 1 teaspoon
• neutral oil 1 tablespoon
• rice optional, for serving
• basil optional garnish, a few leaves 2.49

Instructions

1. Prep the vegetables: cut 1 lb broccoli into florets, trim 1/2 lb asparagus and cut into 2-inch pieces, slice 8 oz mushrooms, trim 8 oz snap peas if needed, slice 1 green bell pepper, thinly slice 1/2 lb onion, mince 3 garlic cloves, and grate the ginger.
2. Heat 1 tablespoon neutral oil in a large skillet or saucepan over medium heat. Cook the onion 2 minutes, then add the broccoli and bell pepper and cook 3 minutes.
3. Add the mushrooms, snap peas, and asparagus and cook 2 more minutes.
4. Stir in the ginger, garlic, and 2 tablespoons Thai green curry paste. Cook 1 minute until fragrant.
5. Pour in 1 can coconut milk and 1/2 cup water. Add 1 teaspoon soy sauce and 1 teaspoon brown sugar. Simmer gently 5 to 7 minutes until the vegetables are tender but still bright.
6. Taste and adjust seasoning. If you have basil, tear a few leaves in at the end.
7. Serve on its own for a lighter bowl or over rice for a fuller meal.