Print

Thai Green Vegetable Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and aromatic Thai-inspired green curry packed with colorful vegetables in a coconut milk sauce flavored with green curry paste, ginger, garlic, lime, and fresh basil. Serve it over warm jasmine rice for a satisfying vegetarian dinner.

Ingredients

  • 2 tablespoons Thai green curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup vegetable broth
  • 2 cups broccoli florets
  • 1 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 2 medium carrots, sliced
  • 1 cup snow peas or sugar snap peas
  • 1 cup bamboo shoots, drained
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon neutral cooking oil
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice
  • 1/2 cup fresh Thai basil or regular basil
  • Fresh cilantro, optional
  • Sliced red chili, optional
  • Cooked jasmine rice, for serving

Instructions

  1. Prepare the vegetables by chopping the broccoli, zucchini, bell pepper, carrots, green beans, and onion into bite-sized pieces.
  2. Heat the oil in a large skillet, wok, or deep saucepan over medium heat. Add the onion and cook for a few minutes until it begins to soften.
  3. Add the garlic, ginger, and Thai green curry paste. Cook for about 1 minute, stirring constantly, until fragrant.
  4. Pour in a small amount of the coconut milk and stir until well combined with the curry paste. Add the remaining coconut milk and vegetable broth.
  5. Add the carrots, broccoli, and green beans and bring the mixture to a gentle simmer. Cook for several minutes until the vegetables begin to soften.
  6. Add the zucchini, bell pepper, snow peas, and bamboo shoots. Continue simmering until all the vegetables are tender but retain a slight bite.
  7. Stir in the soy sauce or tamari and brown sugar. Taste and adjust the seasoning or amount of curry paste as desired.
  8. Remove the curry from the heat and stir in the fresh lime juice and basil.
  9. Serve the Thai green vegetable curry over warm jasmine rice and garnish with optional cilantro, sliced red chili, additional basil, or a squeeze of fresh lime.

Notes

  • Add cubed tofu, chickpeas, or edamame for extra plant-based protein. Crispy pan-fried tofu works especially well.
  • Eggplant, cauliflower, mushrooms, baby corn, spinach, bok choy, sweet potato, and butternut squash can be substituted for or added to the vegetables.
  • For a milder curry, start with less green curry paste and add more after tasting. For additional heat, use more curry paste or sliced fresh chilies.
  • Full-fat coconut milk creates the richest and creamiest sauce, while light coconut milk can be used for a lighter version.
  • For a gluten-free version, use gluten-free tamari and verify that the curry paste and other packaged ingredients are gluten-free.
  • For a vegan version, choose a Thai green curry paste that contains no shrimp paste, fish, or other animal-derived ingredients.
  • Store leftover curry in an airtight container in the refrigerator for 3–4 days, preferably keeping the rice separate.
  • Reheat gently on the stovetop or in the microwave. Add a splash of vegetable broth or coconut milk if the sauce becomes too thick.
  • Add fresh basil, cilantro, chilies, and lime juice after reheating for the freshest flavor.

Nutrition

Find it online: https://thefamilycooking.com/thai-green-vegetable-curry/