Thai Green Curry with Vegetables
An easy Thai vegetable dish, Thai Green Curry with Vegetables takes about 30 minutes and makes 4 servings. It is built around green curry paste, coconut milk and zucchini. The cooking is mostly simmering and frying. It is vegetarian and vegan. It is on the lighter side, at about 370 calories and 9 g of protein per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 370 kcal
Save this recipe in Buttter
It is in the Meatless Mains cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 3 tbspgreen curry paste
- 400 mlcoconut milk
- 2zucchini
- 1red bell pepper
- 150 gbaby corn
- 150 gbamboo shoots
- 1 handfulfresh Thai basil
- 1 tbspsoy sauce
- 300 gjasmine rice
Instructions
- Cook jasmine rice according to package directions. Keep warm.
- In a large wok or saucepan, heat 2 tablespoons of the thick coconut milk over medium heat. Add green curry paste and fry for 2 minutes until fragrant.
- Pour in the remaining coconut milk and bring to a simmer. Add sliced zucchini, diced red bell pepper, baby corn, and bamboo shoots.
- Simmer for 10-12 minutes until vegetables are tender. Season with soy sauce.
- Stir in fresh Thai basil leaves just before serving. Serve the curry over jasmine rice.
Cook’s notes
Frying the curry paste in the thick part of the coconut milk first is what releases its aromas. Add tofu or chicken with the vegetables for more protein. Green curry pastes vary in heat, so start with less and add more after tasting.
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 9 g
- Fat
- 22 g
- Carbs
- 36 g
Approximate values for one serving.
About this recipe
- Cuisine: Thai
- Dish type: Vegetable
- Diet: vegetarian, vegan
- In cookbook: Meatless Mains
