WH Top Tip: Use a wheat-free soy sauce or tamari, which is richer and smoother than regular soy sauce.
1 tbs coconut oil
4 tbs green curry paste
180–200g green beans, chopped
100g carrots, peeled and sliced
60g baby corn, sliced
60g snow peas, sliced
1 tbs coconut-blossom nectar
2 tbs soy sauce
1 tin (400ml)
80g bean sprouts
1/4 cup fresh basil leaves
To Make Green Curry Paste: Blend all ingredients together in a food processor until a paste forms. Makes about a cup (250ml).
Add oil to a wok placed over medium heat and add the paste, stirring until fragrant (30 secs).
Add the beans, carrots, corn and snow peas and stir-fry for 2 mins.
Add coconut blossom nectar and soy sauce and stir to combine. Stir in the coconut milk and simmer for 5 mins. Stir in the bean sprouts and some fresh basil.
Serve immediately with rice.
PER SERVE 668kJ, 9G FAT (7G SAT FAT), 19G CARBS, 3G FIBRE, 3G PROTEIN, 620MG SODIUM
This recipe was originally published in the October 2016 issue of Women's Health - for more healthy recipes get a copy of the latest issue now.