• 2 tablespoons vegetable oil
• 1 brown onion, diced
• 3 tablespoons Thai Green Curry paste
• 2 cups Original Almond Breeze Almond Milk
• 500gms fresh or frozen mixed vegetables (we used a mixture of cauliflower, broccoli, carrots and beans)
• 8 baby corn
• 1 cup coriander leaves
• 1 long red chilli, thinly sliced Thai basil, thinly sliced red onion and brown rice to serve

1. In a medium sized saucepan, heat vegetable oil over medium heat. Add onion and cook, stirring, for 2 minutes, or until translucent.
2. Add curry paste and cook, stirring, for 1 minute. Add frozen vegetables and corn and stir though to coat.
3. Add Almond Breeze bring to the boil then reduce heat to low and simmer, stirring halfway, for 8 minutes.
4. Divide between bowls of brown rice, scatter with basil leaves, coriander leaves and sliced red onion to serve.