Description
A flavorful and aromatic green curry recipe that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green curry paste
- 1 can (13.5 ounces) coconut milk
- 1 cup vegetable broth
- 1 cup bell peppers, sliced (any color)
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
- Cooked jasmine rice for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the green curry paste to the pot, stirring well to combine with the onion mixture. Cook for another minute.
- Pour in the coconut milk and vegetable broth, stirring until the curry paste is fully dissolved.
- Bring the mixture to a simmer, then add the sliced bell peppers, zucchini, broccoli, and snap peas.
- Simmer for about 10-15 minutes, or until the vegetables are tender but still crisp.
- Stir in the soy sauce and lime juice, adjusting seasoning to taste.
- Serve the green curry hot over cooked jasmine rice, garnished with fresh basil leaves.
Notes
- For added protein, include cooked chicken, shrimp, or tofu.
- If you prefer a spicier curry, add sliced jalapeños or a dash of chili flakes when cooking the vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg