Green Curry Vegetables
A vibrant, aromatic, and creamy Thai-inspired curry packed with fresh garden vegetables and fragrant herbs.
Ingredients
- •2 tablespoons vegetable oil
- •3 tablespoons green curry paste (ensure certified kosher)
- •2 cans (13.5 oz each) full-fat coconut milk
- •1 cup vegetable broth
- •2 cups broccoli florets
- •1 red bell pepper, sliced into strips
- •1 medium zucchini, sliced into half-moons
- •1 cup snap peas
- •1 tablespoon coconut sugar or brown sugar
- •2 tablespoons soy sauce or tamari
- •1 tablespoon lime juice
- •1/2 cup fresh Thai basil leaves
- •Cooked jasmine rice for serving
Instructions
- 1
Heat the vegetable oil in a large pot or wok over medium heat.
- 2
Add the green curry paste and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- 3
Pour in the coconut milk and vegetable broth, stirring well to combine the paste into the liquid.
- 4
Bring the mixture to a gentle simmer, then add the broccoli, bell pepper, and zucchini.
- 5
Simmer for 8-10 minutes until the vegetables are tender-crisp.
- 6
Stir in the snap peas, sugar, and soy sauce, cooking for an additional 2-3 minutes.
- 7
Remove from heat and stir in the fresh lime juice and Thai basil leaves.
- 8
Serve hot over a bed of fluffy jasmine rice.
💡 Chef tips
- For extra protein, add a block of cubed extra-firm tofu or chickpeas during the last 5 minutes of cooking.
- If you prefer a thicker sauce, simmer the coconut milk and curry paste for 5 minutes before adding the broth and vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often deepen overnight.
✅ How it should turn out
The finished curry should be a beautiful pale green hue with tender, colorful vegetables, smelling intensely of lemongrass and basil with a perfect balance of creamy, salty, and slightly sweet flavors.