Gaeng Hung Lay
A quick, fragrant Thai-style curry with sweet potato, zucchini, and green beans, finished with fresh ginger and microgreens. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 8g
comfortingquickthaiveganvegetariangluten-freedairy-freeplant-based
Ingredients
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 medium, cubed sweet potato
- 1 medium, sliced zucchini
- 1 cup, trimmed green beans
- 1 tbsp, grated ginger
Instructions
- 1
In a pot over medium heat, warm 2 tbsp red curry paste with 2 tbsp of the coconut milk, stirring until fragrant, about 2 minutes.
- 2
Add the remaining coconut milk and 1 cubed sweet potato. Simmer until the sweet potato is just tender, about 10 minutes.
- 3
Stir in 1 sliced zucchini and 1 cup green beans. Cook until vegetables are crisp-tender, about 5 minutes.
- 4
Remove from heat and stir in 1 tbsp grated ginger. Serve hot, topped with microgreens if desired.
Tools you’ll need
- pot
- knife
- cutting board
- spoon
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