Vegetable Green Curry
Dive into the vibrant flavors of this Vegetable Green Curry, a fragrant and creamy dish that perfectly balances bold Thai-inspired spices with wholesome, colorful veggies. This recipe combines a luscious coconut milk base with the zesty kick of green curry paste, complemented by fresh aromatics like garlic, ginger, and lime juice. Tender zucchini, crisp snap peas, sweet red bell peppers, and hearty broccoli florets come together in a symphony of textures and nutrition, all simmered to perfection in a savory broth. Garnished with fresh basil and cilantro, this curry offers a delightful pop of freshness in every bite. Paired with fluffy jasmine rice, it's a quick and satisfying plant-based meal that’s ready in under an hour and perfect for weeknight dinners or meal prepping. Let this one-pot wonder bring exotic flair and irresistible aroma to your kitchen!
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 3 tablespoons green curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 medium zucchini, sliced into half-moons
- 1 medium red bell pepper, sliced
- 1 medium carrot, sliced into thin rounds
- 2 cups broccoli florets
- 1 cup snap peas
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 handful fresh basil leaves, chopped
- 1 handful fresh cilantro, chopped
- 4 cups cooked jasmine rice, for serving
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Stir in the green curry paste and cook for another 1-2 minutes to release its aroma.
Pour in the coconut milk and vegetable broth. Stir well to combine, and bring to a gentle simmer.
Add the zucchini, red bell pepper, carrot, broccoli florets, and snap peas to the skillet. Stir to coat the vegetables in the curry sauce.
Simmer the curry for 15-20 minutes, or until the vegetables are tender but still slightly crisp.
Season the curry with soy sauce and lime juice, adjusting to taste if needed.
Stir in the fresh basil and cilantro leaves just before serving for added freshness and flavor.
Serve the vegetable green curry hot over cooked jasmine rice.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 14.8 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
