Vegetable Green Curry

Ingredients

2 tablespoons vegetable oil
14 cup green curry paste, thai
2 tablespoons garlic, (finely chopped)
2 cans (14 ounce) unsweetened coconut milk, (I use lite)
4 teaspoons soy sauce
4 teaspoons ginger, fresh, (finely chopped)
6 cups broccoli florets
2 red bell peppers, (cut into chunks)
3 cups green beans
1 cup basil, (loosely packed and chopped)
12 tablespoon hot chili sauce, (optional)

Directions

In a skillet, heat oil over high heat.
Stir in curry paste and garlic, cook for 1 minute.
Stir in coconut milk, soy sauce and ginger.
(I add hot chili sauce for spice and heat).
Add broccoli, red peppers and green beans.
Cover and simmer, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes.
Stir in basil before serving.