Vegetable Thai Green Curry
Immerse yourself in the vibrant, aromatic flavors of Thailand with this Vegetable Thai Green Curry, a wholesome and satisfying plant-based dish that's both quick and easy to prepare. Brimming with colorful vegetables like zucchini, red bell peppers, carrots, and snow peas, this curry is simmered in a fragrant sauce made from creamy coconut milk, authentic green curry paste, and a hint of lime for zesty brightness. Infused with fresh Thai basil leaves and perfectly balanced with soy sauce and a touch of sweetness, each bite delivers an irresistible harmony of flavors. Ready in just 35 minutes, this one-pot recipe is perfect for busy weeknights and pairs beautifully with steamed rice for a complete, nourishing meal. Whether you're a fan of Thai cuisine or looking for a comforting vegetarian dinner, this curry is sure to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Green curry paste
- 400 milliliters Coconut milk
- 200 milliliters Vegetable stock
- 1 medium Zucchini
- 1 medium Red bell pepper
- 100 grams Baby corn
- 1 large Carrot
- 100 grams Snow peas
- 10 leaves Thai basil leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
- 4 cups Cooked rice
Instructions
Heat the coconut oil in a large pan or wok over medium heat.
Add the green curry paste and sauté for 2 minutes until fragrant.
Pour in the coconut milk and vegetable stock, stirring to combine. Bring to a gentle simmer.
While the mixture is simmering, chop the zucchini, red bell pepper, and carrot into bite-sized pieces.
Add the zucchini, red bell pepper, baby corn, carrot, and snow peas to the pan. Stir well to coat the vegetables in the curry sauce.
Simmer for 10 to 12 minutes, stirring occasionally, until the vegetables are tender but still slightly crunchy.
Add the Thai basil leaves, soy sauce, lime juice, salt, and sugar. Stir well to combine and allow the flavors to meld together for 2-3 minutes.
Taste and adjust seasoning if needed.
Serve the vegetable Thai green curry hot over cooked rice.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5702 mg | 248% | |
| Total Carbohydrate | 325.7 g | 118% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 65.7 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2535 mg | 54% | |
*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.
