Craving a restaurant-quality meal that'll transport your taste buds to the bustling streets of Thailand without leaving your kitchen? Get ready to unlock the secret to the most tantalizing, creamy, and aromatic Vegetable Thai Green Curry that will make your family and friends think you've secretly trained with a Thai chef! This quick and easy recipe transforms simple ingredients into a spectacular dish that's not just a meal, but a culinary adventure waiting to happen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon green curry paste
- 1 can coconut milk (400ml)
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 2 tablespoons soy sauce
- Fresh basil leaves for garnish
Instructions
- Begin by gathering all your ingredients and preparing them. Slice the onion, mince the garlic, and chop the broccoli, bell peppers, and zucchini into bite-sized pieces.
- In a large skillet or wok, heat the vegetable oil over medium heat. Once hot, add the sliced onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, stir in the green curry paste, allowing it to cook for about 1 minute. This will enhance the flavors and release the aromas of the curry paste.
- Pour in the can of coconut milk, stirring well to combine it with the onion, garlic, and curry paste mixture. Bring the mixture to a gentle simmer.
- Once simmering, add the broccoli florets, sliced bell peppers, and zucchini to the skillet. Stir to ensure the vegetables are well-coated in the coconut curry sauce.
- Allow the curry to simmer for about 15-20 minutes, or until the vegetables are tender but still crisp. Stir occasionally to prevent sticking.
- After the vegetables are cooked to your liking, stir in the soy sauce for added flavor. Adjust the seasoning if necessary, adding more soy sauce if desired.
- Once everything is well combined and heated through, remove the skillet from heat. Serve the vegetable Thai green curry hot, garnished with fresh basil leaves on top.
- This dish pairs wonderfully with jasmine rice or rice noodles. Enjoy your homemade Vegetable Thai Green Curry!
Tips
- Choose Fresh Ingredients: The key to an authentic Thai green curry is using the freshest vegetables possible. Look for crisp, vibrant produce that will maintain their texture during cooking.
- Toast Your Curry Paste: Briefly cooking the green curry paste in oil helps release its complex aromatics and intensifies the flavor profile of your dish.
- Coconut Milk Matters: Use full-fat coconut milk for a richer, creamier curry. Avoid low-fat versions which can make the sauce watery.
- Control Your Spice Level: Green curry paste can be quite spicy. Start with less and add more according to your heat tolerance.
- Don't Overcook Vegetables: Keep your vegetables slightly crisp for the best texture and nutritional value. They should be tender but still have a slight bite.
- Garnish Generously: Fresh basil leaves aren't just a decoration - they add a burst of fresh flavor that elevates the entire dish.
- Serve Immediately: Thai green curry is best enjoyed hot, straight from the pan, paired with steamed jasmine rice or rice noodles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 0mg
