Vegetarian Thai Green Curry

chelseasmessyapron.com

The 505

2 tablespoons coconut oil

1 cup each: finely diced red onion, red bell pepper, carrots Note 1

1 tablespoon minced garlic cloves (~4 cloves)

2 teaspoons minced ginger

1 tablespoon lemongrass paste Note 2

4 tablespoons up to 6 tablespoons green curry paste Note 3

1-½ teaspoons ground coriander

3 cups butternut squash peeled and diced

1 can (15.5 oz.) chickpeas, drained & rinsed

2 cans (13.5 oz.; 400mL each) full-fat coconut milk Note 4

8 Kaffir lime leaves, optional Note 5

1-½ cups snow peas, trimmed and halved

1 to 3 tablespoons light brown sugar Note 6

1 tablespoon regular soy sauce Note 7

1 to 2 tablespoons lime juice, to taste

subheading: Garnish: Thai basil if you have some or regular basil if not!:

For serving: cooked rice and warmed roti bread (optional)

Directions at chelseasmessyapron.com

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