CSA Green Curry pt 2

Adapted from dinersjournal.blogs.newyorktimes.com.  See previous recipe for full cooking instructions.

1 13.5 oz can coconut milk (do not shake)

1/2 cup veggie stock

4 tsp tamari sauce

4 tsp brown sugar

6 tbs Thai Green Curry paste

Fresh Basil Chiffonade

1 large Zucchini

1 Yellow Squash

1 lb green beans

2 Portobello Mushrooms

1 Red Pepper

2 chopped sweet potatoes

2 chopped new potatoes

1 large onion

Chop all veggies into bite sized pieces and follow these cooking instructions.

Serve with your favorite grain, sprinkle with Basil, and enjoy!