Vegetable Thai Green Curry

Looking to whip up a tantalizing and authentic Vegetable Thai Green Curry? We’ve got you covered with this simple, step-by-step recipe. With aromatic herbs, creamy coconut milk, and an assortment of fresh veggies, this dish is perfect for those on a health and fitness journey. Dive in and discover the magic of this Thai classic!

Ingredients

• Fresh green chillies: 2 (2)
• Lemongrass stalks, finely chopped: 1 (1)
• Ginger, grated: 2 inches (5 cm)
• Garlic cloves, minced: 4 (4)
• Cumin seeds: 1 teaspoon (5 grams)
• Coriander seeds: 1 teaspoon (5 grams)
• Fresh basil leaves: 10 (10)
• Coconut oil: 2 tablespoons (30 ml)
• Coconut milk: 1 can (400 ml)
• Mixed vegetables (bell peppers, baby corn, zucchini): 2 cups (500 grams)
• Snow peas: ½ cup (100 grams)
• Tofu cubes: 1 cup (250 grams)
• Brown sugar: 2 tablespoons (30 grams)
• Soy sauce: 2 tablespoons (30 ml)
• Lime juice: 1 tablespoon (15 ml)
• Salt to taste
• Fresh coriander leaves for garnish

Time: Preparation: 20 minutes, Cooking: 25 minutes

Serves 4

Nutritional Facts (Per Serving)

• Calories: 280
• Protein: 12 grams
• Fat: 18 grams
• Carbohydrates: 20 grams
• Fiber: 4 grams
• Sugar: 7 grams

Cooking Instructions

1. Start by making the green curry paste. Combine the green chillies, lemongrass, ginger, garlic, cumin seeds, coriander seeds, and basil leaves in a blender. Blend until smooth. If needed, add a splash of water to make a thick paste.
2. Heat the coconut oil in a large wok or pan over medium heat.
3. Once the oil is hot, add your green curry paste. Sauté for about 2 minutes or until aromatic.
4. Pour in the coconut milk, stirring well to incorporate the green curry paste.
5. Once the coconut milk starts to simmer, add the mixed vegetables, snow peas, and tofu cubes.
6. Allow the Vegetable Thai Green Curry to simmer for about 15 minutes, or until the vegetables are tender.
7. Stir in the brown sugar, soy sauce, and lime juice.
8. Season your Vegetable Thai Green Curry with salt to taste.
9. Once everything is well-combined, turn off the heat and garnish with fresh coriander leaves.

Tips for a Perfect Vegetable Thai Green Curry

1. Always use fresh ingredients. It makes a world of difference in the flavor.
2. For a spicier Vegetable Thai Green Curry, you can add more green chillies.
3. Don’t rush the simmering process. It allows the flavors to meld beautifully.
4. Taste and adjust. Everyone’s palate is different, so tweak the flavors according to your preference.

Serving Suggestions

• The richness of the Vegetable Thai Green Curry pairs well with jasmine or basmati rice.
• Consider garnishing with some crushed peanuts for added crunch and flavor.
• A side of fresh cucumber salad or a tangy mango salad complements the creaminess of the curry.
• Flatbreads or roti can also be a delicious accompaniment to soak up all that wonderful Vegetable Thai Green Curry sauce!

While preparing a Vegetable Thai Green Curry might seem daunting, this recipe breaks it down into manageable steps. AH7’s mission is to help you stay on track with your health and fitness goals, and with recipes like this, you’ll not only nourish your body but also tantalize your taste buds. Dive into the world of Thai cuisine and relish the explosion of flavors. Enjoy your cooking adventure!

VEGETABLE THAI GREEN CURRY

Looking to whip up a tantalizing and authentic Vegetable Thai Green Curry? We’ve got you covered with this simple, step-by-step recipe. With aromatic herbs, creamy coconut milk, and an assortment of fresh veggies, this dish is perfect for those on a health and fitness journey. Dive in and discover the magic of this Thai classic!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Nutritions

Nutrition Facts

VEGETABLE THAI GREEN CURRY

Amount per Serving

Calories

280

% Daily Value*

Fat

 

18

g

28

%

Carbohydrates

 

20

g

7

%

Fiber

 

4

g

17

%

Sugar

 

7

g

8

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Fresh green chillies: 2 2
• Lemongrass stalks finely chopped: 1 (1)
• Ginger grated: 2 inches (5 cm)
• Garlic cloves minced: 4 (4)
• Cumin seeds: 1 teaspoon 5 grams
• Coriander seeds: 1 teaspoon 5 grams
• Fresh basil leaves: 10 10
• Coconut oil: 2 tablespoons 30 ml
• Coconut milk: 1 can 400 ml
• Mixed vegetables bell peppers, baby corn, zucchini: 2 cups (500 grams)
• Snow peas: ½ cup 100 grams
• Tofu cubes: 1 cup 250 grams
• Brown sugar: 2 tablespoons 30 grams
• Soy sauce: 2 tablespoons 30 ml
• Lime juice: 1 tablespoon 15 ml
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

• Start by making the green curry paste. Combine the green chillies, lemongrass, ginger, garlic, cumin seeds, coriander seeds, and basil leaves in a blender. Blend until smooth. If needed, add a splash of water to make a thick paste.
• Heat the coconut oil in a large wok or pan over medium heat.
• Once the oil is hot, add your green curry paste. Sauté for about 2 minutes or until aromatic.
• Pour in the coconut milk, stirring well to incorporate the green curry paste.
• Once the coconut milk starts to simmer, add the mixed vegetables, snow peas, and tofu cubes.
• Allow the Vegetable Thai Green Curry to simmer for about 15 minutes, or until the vegetables are tender.
• Stir in the brown sugar, soy sauce, and lime juice.
• Season your Vegetable Thai Green Curry with salt to taste.
• Once everything is well-combined, turn off the heat and garnish with fresh coriander leaves.

Notes

• Always use fresh ingredients. It makes a world of difference in the flavor.
• For a spicier Vegetable Thai Green Curry, you can add more green chillies.
• Don’t rush the simmering process. It allows the flavors to meld beautifully.
• Taste and adjust. Everyone’s palate is different, so tweak the flavors according to your preference.