Green Curry Vegetables
A vibrant and aromatic Thai-inspired coconut curry packed with tender-crisp seasonal vegetables and fragrant herbs.
Ingredients
- •2 tablespoons Thai green curry paste
- •1 can full-fat coconut milk (14 ounces / 400ml)
- •1 cup vegetable broth (240ml)
- •1 tablespoon coconut oil or neutral vegetable oil
- •1 medium zucchini, sliced into half-moons
- •1 red bell pepper, sliced into strips
- •1 cup broccoli florets
- •1 cup snap peas, trimmed
- •1 cup firm tofu, cubed (optional)
- •1 tablespoon soy sauce or tamari
- •1 teaspoon brown sugar or coconut sugar
- •1 lime, juiced
- •1/2 cup fresh basil leaves, packed
- •Cooked jasmine rice, for serving
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium heat.
- 2
Add the green curry paste and sauté for 1 to 2 minutes until very fragrant, stirring constantly to prevent burning.
- 3
Pour in about 1/4 cup of the coconut milk from the top of the can where it is thickest, and let it simmer until the oil starts to separate from the paste.
- 4
Add the remaining coconut milk and vegetable broth, then bring the mixture to a gentle boil.
- 5
Add the broccoli, zucchini, red bell pepper, and tofu cubes if using, then reduce the heat to a simmer.
- 6
Cook for about 5 to 7 minutes until the vegetables are tender-crisp.
- 7
Stir in the snap peas, soy sauce, and brown sugar, cooking for another 2 minutes.
- 8
Remove the skillet from the heat and stir in the fresh lime juice and fresh basil leaves.
- 9
Serve warm over a bed of fluffy jasmine rice.
💡 Chef tips
- You can easily swap the vegetables for whatever is in your fridge, such as baby spinach, green beans, or sliced mushrooms.
- Store leftover curry in an airtight container in the refrigerator for up to 3 days; keep the rice separate for the best texture.
- If you prefer a spicier curry, add an extra half-tablespoon of green curry paste or garnish with sliced fresh chili peppers.
✅ How it should turn out
The finished curry should be richly aromatic with a vibrant green hue, featuring tender-crisp vegetables suspended in a creamy, savory sauce that balances bright citrus notes with a gentle spicy kick.