Thai Green Vegetable Curry

Rinse and dry the produce. Peel and dice the onion, and chop the red pepper, removing the stem, inner membrane and seeds. Peel and dice the ginger. Crush the lemongrass with the side of a knife, and slice down the middle to release its flavor.

Place brown rice in a small pot, add water, cover, and cook on medium heat for 40 minutes, or until all water is absorbed.

In a large sauté pan on medium high heat, add 1 tablespoon of olive oil. Add the green curry paste and stir to incorporate.

Add onion and red pepper to the pan. Sauté for 3-4 minutes, stirring constantly. Add lemongrass, ginger, edamame and green beans, sauté for 3 minutes.

Add coconut milk, and stir to incorporate. Reduce heat to low and do not allow mixture to boil. Simmer on very low heat, stirring for 5 minutes. Remove from heat and discard lemongrass stalk. Add the juice from 1 lime and stir.

To serve, ladle the curry over the brown rice and enjoy!