Thai Green Curry with Mixed Vegetables
A vibrant and flavorful Thai green curry packed with fresh vegetables and fragrant spices. This vegetarian version is quick, easy, and customizable to your liking!
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Knife
Ingredients
Vegetables
- 1 tbsp Coconut Oil
- 1 Onion sliced
- 2 cloves Garlic minced
- 1 inch Ginger grated
- 1 Red Bell Pepper sliced
- 1 cup Broccoli florets
- 1 cup Green Beans trimmed
- 14 oz Coconut Milk
- 2 tbsp Green Curry Paste
- 1 tbsp Soy Sauce
- 1 tsp Brown Sugar
- 0.5 cup Vegetable Broth
- 1 Lime juiced
- Fresh Basil Leaves for garnish
- Cooked Rice for serving
Instructions
- Wash and chop all the vegetables. Set aside.
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
- Stir in the green curry paste and cook for 2 minutes, allowing the flavors to bloom.
- Add red bell pepper, broccoli, and green beans to the pot. Pour in coconut milk and vegetable broth. Bring to a simmer.
- Reduce heat and simmer for 15-20 minutes, or until vegetables are tender and the sauce has thickened slightly.
- Stir in soy sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
- Serve hot over cooked rice. Garnish with fresh basil leaves.
Notes
For a spicier curry, add a pinch of red pepper flakes or a finely chopped chili pepper along with the garlic and ginger.