Thai Coconut Vegetable Curry
1 tbsp Savvy Pantry Thai seasoning mix
1 tbsp vegetable oil
½ carrot, cut in coins
Handful of green beans or snap peas
½ yellow pepper, sliced
Fresh coriander for garnish
½ scallion, thinly sliced, for garnish
1 cup coconut milk
2 tsp corn starch
Heat the oil in the bottom of a wok. Add the vegetables and sauté for 2 minutes.
Add the coconut milk and the seasoning mix, mix well. Cook over medium heat, uncovered, until the vegetables begin to soften (al dente).
In a small bowl, mix together the corn starch and 1 tbsp very cold water.
Add this mixture to the wok and cook for 2 more minutes, to thicken the sauce.
Serve on a bed of rice and garnished with coriander and scallions.