• 2 teaspoons vegetable oil

  • 3 tablespoons green curry paste

  • 1/2 pound shiitake mushrooms, stems trimmed, halved if large (substitute any mushroom )

  • 1/2 pound green beans, trimmed and cut in half crosswise

  • 4 heads baby bok choy (6 ounces), halved lengthwise

  • 1 red bell pepper, cut into 1-inch pieces

  • 1 can (13.5 ounces) unsweetened coconut milk

  • Cooked jasmine rice, for serving

  • 1/2 cup fresh basil leaves, torn if large


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.

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