| 11 | 20 | 271 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 1 cup | Silk Original Coconut Milk |
| 3 tbsp | Green curry paste (depending on spice liking) |
| 1/2 cup slices | Bamboo shoots, canned |
| 2 cup | Broccoli florets |
| 10 slice | White mushrooms (any mushrooms) |
| 1 cup | Sugar snap peas |
| 10 medium spear(s) | Asparagus |
| 1 cup | Mung bean sprouts, raw |
| 100 gm | Gardein Chick'n strips |
| 2 cup | Brussels sprouts (halved) |
| 1/2 medium | Zucchini (sliced) |
1. Heat coconut milk and curry paste.
2. Add mushrooms and Brussel sprouts.
3. Cook till almost ready.
4. Add chicken strips frozen, till defrosted.
5. Add all other vegetables and cook till your liking, I enjoy my vegetables still crisp.
6. If your macros allow at some rice or cauliflower rice!
| Vegetables | 6.6 |
