Cooking Instructions
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Step 1
Chop the Jalapeño Pepper (1).
Step 2
Chop the Scallion (3 stalk), the Fresh Cilantro (1 handful), the Broccoli (2 cup) and the Green Beans (1 cup).
Step 3
Chop the Fresh Basil (4 tablespoon). Chop the Bok Choy (3 stalk).
Step 4
Blend Onion (1/2), Red Chili Pepper (1), Garlic (3 clove), and half the basil in a food processor. Then add the Thai Kitchen@ Roasted Red Chili Paste (3 tablespoon), Sriracha (3 tablespoon), Garam Masala (1 tablespoon), Ground Turmeric (1 tablespoon), Curry Powder (2 tablespoon), and stir well.
Step 5
In a large pot, heat 1 tbsp. oil and add the curry paste. Allow to bubble before adding half the jalapeno pepper (1).
Step 6
After a minute, add the vegetables one at a time and allow to soften for a few minutes before adding the next one. Broccoli first, then the Sugar Snap Peas (1 cup), green beans, then bok choi.
Step 7
Once the vegetables are softened, add the Coconut Milk (27 fluid ounce), Bamboo Shoots (1/2 cup), Lime Juice (1 tablespoon) and Vegetable Stock (3 cup).
Step 8
Bring to a simmer. Add the remaining basil last.
Step 9
Garnish with cilantro and scallion and serve.
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