|Each, chinese green beans, bean sprouts, blanched||2 cups|
|Thai Kitchen Coconut Milk||1 cup|
|Thai Kitchen Green Curry Paste||3 tbsp|
|Hard boiled egg, diced||1 cup|
|Toasted onions||1 cup|
|Shredded coconut toasted||2 tbsp|
Blanch green beans and bean sprouts, refresh, drain and reserve. Combine Thai Kitchen Coconut Milk and Thai Kitchen Green Curry Paste bring to a boil and simmer for 10 minutes. Add green beans and bean sprout to the sauce, simmer until vegetables are hot. Place vegetables and sauce in a platter and garnish with hardboiled egg, toasted onions and shredded toasted coconut.