Description
A flavorful and vibrant Thai Green Curry featuring a medley of fresh vegetables simmered in creamy coconut milk and aromatic green curry paste. This vegetarian recipe is perfect for a comforting meal served with steamed rice.
Ingredients
Scale
Vegetables
- 1 medium Carrot, cubed
- 2 Green Beans, chopped
- ¼ Bell Pepper, cubed
- 1 cup Broccoli florets
- 1 medium Brinjal (Eggplant), cubed
- ½ cup Thai Eggplant (optional)
- 2 Green Chillies, slit
- 1 small Tomato, cubed
Other Ingredients
- 1 tbsp Coconut Oil
- ¼ cup Thai Green Curry Paste (store bought)
- 2 cans (about 2 cups) Coconut Milk (use 1 can first, then 1 can later)
- 1 cup Water (or as needed)
- 1 tsp Salt (to taste)
- 1 tsp Sugar (to taste)
Instructions
- Prepare the Vegetables: Heat 1 tbsp of coconut oil in a pan over medium heat. Add all the chopped vegetables (carrot, green beans, bell pepper, broccoli, brinjal, Thai eggplant, and green chillies). Toss and sauté for 5 to 7 minutes until the vegetables are half cooked and have a slight color. Remove the vegetables from the pan and set aside.
- Cook the Curry Base: In the same pan, add the Thai green curry paste. Pour in 1 cup of coconut milk and cook the mixture, stirring occasionally, until the oil starts to separate from the curry paste and the base darkens slightly—this will deepen the flavor.
- Combine Vegetables and Curry: Return the sautéed vegetables to the pan and stir them into the curry base. Add the remaining 1 cup of coconut milk and 1 cup of water, or more as needed to reach desired consistency. Season with salt and sugar to taste. Bring the curry to a simmer and cook until the vegetables are tender and cooked through.
- Add Tomatoes and Final Simmer: Add the cubed tomatoes to the curry and simmer for an additional 2 minutes to soften them slightly. Turn off the heat.
- Serve: Serve the Thai green curry hot, accompanied by steamed rice for a complete meal.
Notes
- You can adjust the amount of green curry paste to make the curry milder or spicier according to your preference.
- Thai eggplant adds authenticity, but can be omitted or substituted with regular eggplant.
- If you want a thinner curry, add more water or coconut milk accordingly.
- This curry pairs exceptionally well with jasmine or basmati rice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai Green Curry, Vegetarian Curry, Coconut Milk Curry, Thai Cuisine, Green Curry Paste, Vegetable Curry
