Ingredients

  • 1 Red Onion (diced)
  • 14 ounces Coconut Milk (unsweetened)
  • 1-2 tablespoons Thai curry paste (red or green)
  • 1 Red Bell Pepper (cut into strips)
  • 14 ounces Peas
  • 1 tablespoon Brown sugar
  • 1 tablespoon Fish sauce
  • 1/3 cup Basil (julienned)
  • 1-2 tablespoons Lime juice
  • 2 tablespoons Sesame seeds (or crushed roasted peanuts)

Difficulty : Medium

Serves : 4

Can't get enough Thai in my life, so was excited to make meatless version of this dish for friends.

Cooking Instructions

  • 1
    Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly.
  • 2
    Add bell pepper and onion; sauté 5 minutes.
  • 3
    Stir in remaining coconut milk, peas, sugar and fish sauce.
  • 4
    Stir in remaining 3 ingredients and simmer 1 minute. Season with salt, sesame seeds (or crushed roasted peanuts) and fresh basil.
  • 5
    NOTE: Feel free to experiment with various vegetables such as broccoli, baby corn, bamboo shoots, etc.

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