Per serving · Approximate values estimated by AI
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
- 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
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
Pour in about half of the coconut milk and stir until the oil separates slightly.
- 3
Add the remaining coconut milk, vegetable broth, and kaffir lime leaves. Bring to a simmer.
- 4
Add the mixed vegetables and cook for 8-10 minutes, or until tender-crisp.
- 5
Stir in palm sugar and fish sauce. Taste and adjust seasoning with salt if necessary.
- 6
Remove from heat and stir in fresh Thai basil leaves.
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