Dinner Last Night: Green Curry

I've never made green curry before, but once I had the ingredient green curry paste, it was so simple! I used a recipe from Martha's Everyday Food magazine. I couldn't find a link to the exact same recipe online, so I'm sharing it below. Delicious!

* 2 teaspoons vegetable oil
* 3 tablespoons green curry paste
* 1/2 pound shiitake mushrooms, stems trimmed (halved if large)
* 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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