Thai Green Curry

Directions

1. Step 1 complete

   Heat oil in a large skillet over medium-high heat. Add the bell pepper, green onions, and zucchini; sauté 4 minutes or until zucchini is crisp-tender. Stir in snow peas and sauté 1 minute. Transfer vegetables to a large bowl and keep warm.

2. Step 2 complete

   Return pan to heat. Add the green curry paste to pan. Slowly whisk in 2 ½ cups almondmilk until well combined. Bring to a simmer. Cook 5 minutes or until reduced by half. Combine remaining ¼ almondmilk with cornstarch; add to pan. Bring to a boil; cook, stirring, 2 minutes or until mixture has thickened

3. Step 3 complete

   Stir in spinach, salt, lime juice and sugar, if using. Cook just until spinach wilts. Add reserved vegetables back to pan. Cook, stirring, until heated through. Serve over rice or noodles with desired toppings.