Thai Green Curry Vegetable Stir-Fry
A delicious stir-fry that uses expired Thai Green Curry Vegan to reduce food waste. Ensure the curry is heated properly to ensure food safety.
10
Prep Time (min)
10
Cook Time (min)
20
Total Time (min)
2
Servings
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup broccoli florets
- 1 cup expired Thai Green Curry Vegan
- 1/2 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh basil leaves
- Cooked rice, for serving
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
In a large pan or wok, heat the vegetable oil over medium heat.
2
Add the onion, bell pepper, zucchini, and broccoli to the pan. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
3
Add the expired Thai Green Curry Vegan to the pan and stir to combine with the vegetables.
4
Pour in the coconut milk, soy sauce, and lime juice. Stir well to coat the vegetables and curry.
5
Continue cooking for another 2-3 minutes until the curry is heated through.
6
Remove from heat and stir in the chopped basil leaves.
7
Serve the stir-fry over cooked rice.
8
Enjoy!