Peanut Curry veggies: 2 T oil, 2 cups frozen green beans (the yellow/green mix), 2 cups pepper strips(one green/one red), 1 can white beans.Sauce: 1.5 cups light coconut milk, 1/2 cup reduced-sodium chicken broth, 1/2 cup chunky peanut butter, 2 T packed brown sugar, 2 T lime juice, 1 T red curry paste.
Heat oil over medium high heat in large skillet. Add frozen green beans and pepper strips, cook and stir for 3 minutes.
Meanwhile, in medium bowl, whisk coconut milk, broth, peanut butter, brown sugar, lime juice and red curry paste. Pour into skillet over veggies, stirring to combine. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes. Serve over coconut rice (recipe below).
Coconut Rice: 1 cup rice, 2 cup reduced-sodium chicken broth, 1/4 cup light coconut milk, 1 T lime juice, 1/4 cup toasted flaked coconut. In medium saucepan, combine broth, coconut milk and lime juice. Bring to a boil and add rice. Lower heat and simmer 20 minutes. Fluff with fork and stir in toasted coconut. Serve hot with above recipe. Note: to toast coconut, seeds or nuts: place in a dry skillet over medium-low heat and stir occasionally until golden brown.
