• 1 lb. unpeeled red potatoes (3 medium sized potatoes), diced into 2 inch cubes
• ½ lb. green beans, 2 inch cut
• ¼ cup Thai Green Curry Paste (I use Thai Kitchen)
• 1 cup lite coconut milk
• ½ cup nondairy milk
• 1 tablespoon maple syrup (or preferred sweetener)
• 2 teaspoons lime juice
• 3 teaspoons cornstarch
• ¼ teaspoon red pepper flakes (optional)
• ½ teaspoon sea salt or to taste
• 1 onion, diced
• 3 garlic cloves, chopped
• ¼ cup basil leaves, chopped
• 1 cup peas, fresh or frozen
• 1 carrot, diced
• 4 cups cooked brown rice

👩‍🍳Directions

1. Steam the potatoes and green beans until tender. Drain and set aside.
2. In a separate bowl, whisk the curry paste, coconut milk, nondairy milk, salt, cornstarch, maple syrup, and lime juice until ingredients are thoroughly blended. Set aside.
3. In a large fry pan, sauté the onion in a small amount of water or vegetable broth until tender. Add the remaining ingredients: potatoes, green beans, and curry mixture simmering over low-medium heat for 12-15 minutes. Serve over brown rice or whole grain pasta.

✏️ Tips & Hints

• You can use any type of potato in this recipe but we prefer red potatoes for this dish because they are less starchy and stand up a little better in a sauce.