20 min prep, 15 min cook
1 tbl coconut oil
2 red bell peppers
1 small yellow onion
1 can coconut milk
1/2 cup red curry paste
1 cup vegetable stock
3 slices of fresh ginger
1 cup green beans
1/4 cup fresh chopped cilantro
1/4 cup fresh chopped basil
Salt to taste
Chili garlic sauce to taste
Lime juice to taste
In a wok or large sauce pan, heat coconut oil. Add sliced bell pepper and sliced onion. Cook about 5 min. Remove bell peppers and onion and set aside. To the wok, add coconut milk, curry paste, vegetable stock, and ginger. Whisk together and heat through. Let simmer 8 min. Add cooked onions and bell peppers back into the wok. Add green beans and continue to simmer until everything is tender and cooked though. Approx 5 min.
Remove wok from heat and add chopped cilantro and chopped basil. Lastly, season to taste with chili sauce, salt and lime juice. Garnish with basil and cilantro.
Enjoy with coconut rice.
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