Vegetables in Coconut Green Curry | PCC Natural Markets

Vegetables in Coconut Green Curry

Serves: 4

No votes yet

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free

This dish is one of those meals that is incredibly simple and yet truly scrumptious. You can do all the prep ahead of time and the cooking takes only 10 minutes.



Heat the oil in a wok or sauté pan. Add the ginger, garlic, leeks, peas and pepper and cook for 3 to 4 minutes or until the peas are crisp tender. Stir in the green curry paste and the coconut milk. Bring to a gentle simmer. Season to taste with soy sauce or fish sauce. Add the spinach, basil and cilantro. Simmer just until heated through.

Serve over steamed jasmine rice.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5’s “Gardening with Ciscoe” show aired on April 18, 2009

More about: basil, curry, spinach


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login