Why You’ll Love This
Spicy Thai Green Curry with Vegetables is a vibrant, aromatic dish packed with bold flavors and fresh ingredients. The creamy coconut milk balances the heat of green curry paste, while colorful vegetables add texture and nutrition. It’s a comforting yet refreshing meal that’s naturally vegan, easy to customize, and perfect for weeknight dinners when you want something flavorful and satisfying.
Ingredients
● 2 tablespoons vegetable oil or coconut oil
● 2–3 tablespoons Thai green curry paste (adjust to taste)
● 1 can (14 oz / 400 ml) coconut milk
● 1 cup vegetable broth
● 1 tablespoon soy sauce or tamari
● 1 teaspoon brown sugar or palm sugar
● 1 red bell pepper, sliced
● 1 zucchini, sliced
● 1 cup broccoli florets
● 1 cup snap peas or green beans
● 1 medium carrot, thinly sliced
● 1 teaspoon grated fresh ginger
● 2 cloves garlic, minced
● 1 teaspoon lime juice
● Fresh Thai basil leaves (or regular basil)
● Cooked jasmine rice for serving
Preparation Instructions
-
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium heat. -
Cook the Curry Paste
Add the green curry paste and sauté for 1–2 minutes until fragrant. -
Add Coconut Milk
Pour in the coconut milk and stir well to combine with the curry paste. -
Add Broth and Seasonings
Stir in vegetable broth, soy sauce, brown sugar, ginger, and garlic. -
Add the Vegetables
Add bell pepper, zucchini, broccoli, snap peas, and carrots. Stir to coat them in the curry sauce. -
Simmer the Curry
Let the curry simmer for 10–12 minutes, until the vegetables are tender but still slightly crisp. -
Add Lime Juice and Basil
Stir in lime juice and fresh basil leaves. -
Adjust Flavor
Taste and adjust seasoning with more soy sauce, sugar, or curry paste if desired. -
Serve
Spoon the curry over warm jasmine rice.
Kitchen Tools You’ll Need
-
Large skillet or wok
-
Wooden spoon or spatula
-
Knife and cutting board
-
Measuring cups and spoons
-
Saucepan or rice cooker (for rice)
Tips
-
Adjust the spice level: Start with 2 tablespoons of curry paste and add more if you prefer extra heat.
-
Use full-fat coconut milk: It creates a richer and creamier curry.
-
Add protein: Tofu, chickpeas, or tempeh work well for a heartier dish.
-
Use fresh herbs: Thai basil adds authentic flavor.
-
Add vegetables you love: Eggplant, mushrooms, or baby corn are great additions.
Serving Suggestions
-
Serve with steamed jasmine rice or brown rice.
-
Pair with Thai cucumber salad.
-
Add lime wedges and extra basil for garnish.
-
Serve alongside spring rolls or dumplings.
Storage
Refrigerator:
Store leftover curry in an airtight container for up to 4 days.
Freezer:
The curry can be frozen (without rice) for up to 2 months.
Reheating:
Reheat gently on the stovetop or microwave until hot. Add a splash of broth or coconut milk if the sauce thickens.
FAQs
1. Is Thai green curry very spicy?
It can be, but you can control the heat by using less curry paste.
2. Can I add meat to this recipe?
Yes. Chicken, shrimp, or beef can be added and cooked with the curry sauce.
3. What vegetables work best in green curry?
Bell peppers, zucchini, eggplant, broccoli, and snap peas are excellent choices.
Conclusion
Spicy Thai Green Curry with Vegetables is a comforting and flavorful dish that’s easy to make at home. With creamy coconut milk, fragrant curry paste, and colorful vegetables, it delivers authentic Thai-inspired flavors in every bite. Whether served as a vegan main course or paired with protein, it’s a versatile recipe that’s sure to become a favorite.
Nutrition Information (Approximate per serving)
-
Calories: 310 kcal
-
Protein: 7 g
-
Carbohydrates: 26 g
-
Fat: 21 g
-
Fiber: 6 g
-
Sodium: 520 mg
Nutrition values may vary depending on ingredients used. 🌶️🥥🥦
