Description
A flavorful and vibrant vegetarian Thai Green Curry packed with fresh vegetables and the aromatic richness of Thai green curry paste and coconut milk. This comforting dish is perfect for a wholesome, spicy meal served with steamed rice.
Ingredients
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 cups Coconut Milk (1 can, divided as 1+1 cup)
- 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 vegetables (carrot, green beans, bell pepper, broccoli, brinjal, Thai eggplant, and green chilies) and toss well for 5 to 7 minutes until they are half cooked and slightly colored. Remove the veggies to a separate bowl.
- Cook the curry base: In the same pot, add ¼ cup of Thai green curry paste. Pour in 1 cup of coconut milk and cook over medium heat until the oil separates from the curry paste and the base darkens, indicating the flavors have developed.
- Combine vegetables with curry: Add the sautéed vegetables back into the curry pot and stir to coat well with the curry base. Pour in the remaining 1 cup coconut milk and 1 cup water as needed. Season with salt and sugar to taste. Bring the mixture to a simmer and cook until the vegetables are tender and fully cooked.
- Add tomatoes and finish: Add the cubed tomato to the curry and simmer for an additional 2 minutes. Then turn off the heat.
- Serve: Serve the hot Thai green curry immediately with steamed rice for a complete vegetarian meal.
Notes
- You can adjust the spice level by increasing or decreasing the green chilies or Thai green curry paste.
- Thai eggplant is optional but adds authentic flavor and texture; you can substitute with regular eggplant if unavailable.
- Use full-fat coconut milk for a richer curry, or light coconut milk for a lower fat option.
- This curry can be stored in the refrigerator for up to 3 days and tastes great reheated.
- Serve with jasmine or basmati rice for an authentic Thai experience.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
