This vibrant vegetarian Thai Green Curry curry features a creamy sauce, aromatic herbs, and colorful veggies. Tender butternut squash and green beans add a delightful texture.
In a large pan heat coconut oil over medium heat. Add onions and saute until soft, 4-6 minutes.
Add ginger, squash, and bell pepper. Saute for 3 minutes.
Stir in curry paste sauteing for 2 minutes.
Add sugar, coconut milk, lime juice, and water. Bring to a boil and then reduce heat to a simmer. Simmer for 15 to 20 minutes until the squash is fork-tender.
Stir in green beans and heat until warmed through. Salt to taste. Serve over rice and garnish with cilantro, lime wedges, and jalapeno slices.
Notes
You can use fresh or frozen green beans in this recipe.
Leftover curry can be stored in an airtight container for up to 5 days.
To make green for meal prep cook until squash is slightly underdone. About 14 minutes. Reheat single portions in the microwave for 3 to 4 minutes.