Thai Green Vegetable Curry
Dive into the vibrant flavors of Thai Green Vegetable Curry, a delightful dish that combines creamy coconut milk and fresh vegetables with aromatic herbs. This recipe is not only simple to follow but also adaptable to suit various dietary needs. Perfect for cozy evenings or impressing guests at dinner parties, this curry promises a satisfying meal that’s as comforting as it is exciting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
- 1 can (13.5 oz) coconut milk
- 2 tbsp green curry paste
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1 stalk lemongrass (smashed)
- 1/4 cup fresh basil leaves
- 1 cup low-sodium vegetable broth
- 1 tbsp olive oil
- 1 tsp brown sugar
- Juice of 1 lime
Instructions
- Prepare all vegetables by chopping them into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent (about 3-4 minutes).
- Stir in the green curry paste for 1-2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, mixing well.
- Add the mixed vegetables and smashed lemongrass stalks; let simmer on low heat for about 15-20 minutes until vegetables are tender.
- Remove from heat, stir in lime juice and fresh basil. Taste and adjust sweetness with brown sugar if needed.
- Serve hot over rice or noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 6g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Customize your curry by adding proteins like tofu or shrimp. Use seasonal vegetables for added freshness and flavor. Store leftovers in an airtight container for up to three days; reheat gently on the stove.