🍽️ FittestMe.aiFoodsNutrients

Thai Green Curry with Vegetables Recipe

Thai · Main course · 35 min total

A fragrant and creamy Thai green curry loaded with fresh vegetables, perfect for a quick and healthy weeknight dinner.

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons Thai green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup bamboo shoots, drained
• 1 cup Thai eggplant, quartered
• 1 cup green beans, trimmed and halved
• 1 red bell pepper, sliced
• 1 cup snow peas
• 2 tablespoons fish sauce (or soy sauce for vegan)
• 1 tablespoon brown sugar
• 1/2 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat. Add green curry paste and stir-fry for 1 minute until fragrant.
2. Pour in half of the coconut milk, stirring until the paste is well incorporated. Bring to a simmer.
3. Add remaining coconut milk, vegetable broth, bamboo shoots, eggplant, and green beans. Simmer for 10 minutes until vegetables are tender.
4. Stir in red bell pepper and snow peas. Cook for 2-3 minutes until crisp-tender.
5. Season with fish sauce and brown sugar. Adjust to taste.
6. Remove from heat. Stir in Thai basil and lime juice. Serve over steamed jasmine rice.

Tips

• For extra protein, add tofu or shrimp with the vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Adjust spiciness by using more or less curry paste.

More about Thai Green Curry with Vegetables →

AI estimate may be inaccurate · Terms