Vegetarian Thai Green Curry Recipe
Healthy 30-minute vegetarian Thai green curry vegetables recipe with coconut milk. Vegan, gluten-free, and customizable with your favorite veggies.
Equipment
- Knife and cutting board
- Wok or medium pot
- Cooking spoon or spatula
Ingredients
- 2 cups coconut milk
- 2 tablespoons green curry paste
- 1 cup bell peppers, sliced
- 1 cup yard long beans, sliced into 1-inch pieces
- 1 1/2 cups Thai eggplants, halved or quartered
- 1 handful sweet basil
- 1 tablespoon palm sugar
- 1 teaspoon salt
Instructions
- Pour one-third (about 2/3 cup or 200ml) of the coconut milk into a wok or pot over medium heat. Stir gently and cook until it begins to bubble and the natural oils start to separate from the milk.
- Once the coconut milk starts to bubble and the oil separates, add the green curry paste. Stir and cook for 30 seconds to 1 minute, until the paste is dissolved and fragrant.
- Add the rest of the coconut milk and stir. Bring the mixture to a gentle simmer, then season with palm sugar and salt. Stir well until the palm sugar has fully dissolved.
- Add the yard-long beans, bell peppers, and Thai eggplants to the curry. Simmer for several minutes until the vegetables are tender. Stir in fresh basil just before removing from heat. Serve immediately with jasmine rice or vermicelli noodles, and optionally top with a sprinkle of Thai basil. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to toss in any of your favorite vegetables!
Calories: 519kcal | Carbohydrates: 20g | Protein: 7g | Fat: 50g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1209mg | Potassium: 721mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4345IU | Vitamin C: 76mg | Calcium: 91mg | Iron: 8mg
