Green Curry (Vegan)

30 servings
Asian Baby Corn
2.0 can(s)
Fresh Cilantro
2.0 bunch(es)
Green Curry Paste
3.0 jar(s)
Green Beans Fresh
1.0 bag(s)
Vegetable Oil
4.0 tablespoon(s)
La Croix/ Soda
30.0 can(s)
White Wine (750 ml)
5.0 bottle(s)
Red Wine (750 ml)
5.0 bottle(s)
60.0 can(s)
Salt (to taste)
4.0 teaspoon(s)
Coconut Milk
10.0 can(s)
White rice (uncooked)
8.0 cup(s)
Basil Leaves (fresh)
2.0 cup(s)
Fresh Cilantro
1.0 bunch(es)
vegetable broth
2.0 cup(s)
4.0 whole
Lime juice (fresh)
4.0 tablespoon(s)
Bell Peppers - Tri colored
4.0 whole
Yellow Onions
4.0 whole
Ginger - grated in jar
3.0 tablespoon(s)
Bamboo shoots
6.0 can(s)

Dietary Restrictions

Recipe Instructions

Zest limes and set a side limes for lime juice used later. Heat oil in Dutch Ovens. Cook curry paste, ginger and lime zest stirring until heated through about 1 minute. Add onion and salt and cook, stirring until onion is soft, about 3 minutes. Add diced bell pepper and stir to combine. Add green beans and all canned veggies. Add vegetable broth and bring to boil, then reduce heat to low and simmer until pepper is crisp tender, about 3 minutes. Stir in coconut milk and heat through.
Stir in basil leaves and lime juice. Serve in bowls with rice on side, lime wedge and top with cilantro leaves.