1/2 lbshiitake mushroomsstems trimmed, halved if large
1/2 lbgreen beanstrimmed and cut in half crosswise
4 headsbaby bok choy6 ounces, halved lengthwise
1red bell peppercut into 1-inch pieces
1 canunsweetened coconut milk13.5 oz
jasmine ricecooked, for serving
1/2 cupbasil leavesfresh, torn if large
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Instructions
In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds.
Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.