Vegetable Thai Green Curry
Immerse yourself in the vibrant, aromatic flavors of Thailand with this Vegetable Thai Green Curry, a wholesome and satisfying plant-based dish that's both quick and easy to prepare. Brimming with colorful vegetables like zucchini, red bell peppers, carrots, and snow peas, this curry is simmered in a fragrant sauce made from creamy coconut milk, authentic green curry paste, and a hint of lime for zesty brightness. Infused with fresh Thai basil leaves and perfectly balanced with soy sauce and a touch of sweetness, each bite delivers an irresistible harmony of flavors. Ready in just 35 minutes, this one-pot recipe is perfect for busy weeknights and pairs beautifully with steamed rice for a complete, nourishing meal. Whether you're a fan of Thai cuisine or looking for a comforting vegetarian dinner, this curry is sure to become a favorite.
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Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Green curry paste
- 400 milliliters Coconut milk
- 200 milliliters Vegetable stock
- 1 medium Zucchini
- 1 medium Red bell pepper
- 100 grams Baby corn
- 1 large Carrot
- 100 grams Snow peas
- 10 leaves Thai basil leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
- 4 cups Cooked rice
Directions
Step 1
Heat the coconut oil in a large pan or wok over medium heat.
Step 2
Add the green curry paste and sauté for 2 minutes until fragrant.
Step 3
Pour in the coconut milk and vegetable stock, stirring to combine. Bring to a gentle simmer.
Step 4
While the mixture is simmering, chop the zucchini, red bell pepper, and carrot into bite-sized pieces.
Step 5
Add the zucchini, red bell pepper, baby corn, carrot, and snow peas to the pan. Stir well to coat the vegetables in the curry sauce.
Step 6
Simmer for 10 to 12 minutes, stirring occasionally, until the vegetables are tender but still slightly crunchy.
Step 7
Add the Thai basil leaves, soy sauce, lime juice, salt, and sugar. Stir well to combine and allow the flavors to meld together for 2-3 minutes.
Step 8
Taste and adjust seasoning if needed.
Step 9
Serve the vegetable Thai green curry hot over cooked rice.
Nutrition Facts
| Serving size | (2113.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1792.7 |
| Total Fat 36.8g | 0% |
| Saturated Fat 25.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 5702.3mg | 0% |
| Total Carbohydrate 325.7g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 65.7g | |
| Protein 37.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 296.2mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 2535.2mg | 0% |
Source of Calories