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Thai Green Vegetable Curry
40 mintime
Mediumdifficulty
4Servings
—Rating
Nutrition facts
380 kcalCalories
7 gProtein
18 gCarbs
32 gFat

Per serving · Approximate values estimated by AI

Main CourseThaiVegetable Curry

Thai Green Vegetable Curry

Traditional dish · Thai

A vibrant and fragrant Thai green curry made with green curry paste, coconut milk, bamboo shoots, Thai basil, and a variety of fresh vegetables.

Ingredients

Servings4
  • Coconut oil1 tbsp
  • Green curry paste2-3 tbsp
  • Coconut milk1 can (13.5 oz)
  • Vegetable broth1/2 cup
  • Mixed vegetables (e.g., Thai eggplant, zucchini, bell peppers, bamboo shoots, green beans)4 cups
  • Palm sugar or brown sugar1 tsp
  • Fish sauce1 tbsp
  • Kaffir lime leaves2-3
  • Thai basil leaves1/2 cup
  • Saltto taste
  • Wateras needed

Steps

  1. 1

    Heat coconut oil in a pot or wok over medium heat. Add green curry paste and stir-fry for 1-2 minutes until fragrant.

  2. 2

    Pour in about half of the coconut milk and stir until the oil separates slightly.

  3. 3

    Add the remaining coconut milk, vegetable broth, and kaffir lime leaves. Bring to a simmer.

  4. 4

    Add the mixed vegetables and cook for 8-10 minutes, or until tender-crisp.

  5. 5

    Stir in palm sugar and fish sauce. Taste and adjust seasoning with salt if necessary.

  6. 6

    Remove from heat and stir in fresh Thai basil leaves.

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