Welcome to my quick Thai Vegetable Broth In The Skillet. I love a Thai curry and the last time I had one in a pan (I am a slow cooker girl) was on a road trip with my parents five years ago this week.
In the skillet on a high heat sauté your onion, garlic and ginger in the olive oil for a couple of minutes. Add your red curry paste and mix well.
Cut up your mushrooms and green beans into quarters and place all your vegetables into the skillet. Cook for 8 minutes on a high heat so that they are like grilled vegetables.
Add the coconut milk and vegetable stock and then stir well. Keep on the high heat, add the seasoning and allow to bubble. Cook for a further 5 minutes.
Serve with warm crusty bread or Thai sticky rice.
Notes
I am a baby when it comes to heat, so if you like yours hotter than I recommend you adjust the spices accordingly.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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