1 Green curry paste recipe
1 can coconut milk
2 cup vegetable stock   2 cup water 1 bouillon cube
1 onion chopped cone #2
1 cup of mushrooms sliced cone #4
2 cups butternut squash diced cone #3
1 small zucchini (sliced) cone #4
red bell pepper sliced
2-3 baby bok choi sliced
2 cup of fresh spinach
Garnish: fresh basil

2 T sesame oil

Over medium high-heat, add oil, mushrooms red peppers & onions in a wok or large frying pan. Saute until browned. Add butternut squash and cook for 8 mins add all remaining ingredients- vegetables, curry paste coconut milk and stock except spinach.
place lid on and cook at a high simmer until vegetables are cooked but still firm. 8-10 mins
 Add spinach and stir.  garnish with  fresh basil.
Serve with  red rice  rice.


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