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Thai Green Curry with Vegetables Recipe

Thai Green Curry with Vegetables is a vibrant and aromatic dish that captures the essence of Thai cuisine. It’s a recipe that has gained popularity worldwide for its perfect balance of bold flavors and creamy textures. When I first prepared this dish for my family, the reaction was overwhelmingly positive. The combination of fresh vegetables and fragrant green curry paste created an irresistible aroma that filled the kitchen, drawing everyone to the table. My family loved the rich, coconut-infused sauce and the gentle heat that lingered with every bite. It was a culinary experience that we would remember and one that we eagerly revisit on our weekly meal rotation.

Ingredients

The allure of Thai Green Curry with Vegetables lies in its fresh and wholesome ingredients. Here’s what you’ll need:

  • 2 tablespoons of vegetable oil
  • 1/4 cup of Thai green curry paste
  • 1 can (13.5 oz) of coconut milk
  • 1 cup of vegetable broth
  • 2 cups of mixed vegetables (such as bell peppers, zucchini, and carrots), sliced
  • 1 cup of broccoli florets
  • 1 tablespoon of soy sauce
  • 1 tablespoon of brown sugar
  • Fresh basil leaves for garnish
  • Cooked jasmine rice for serving

Instructions

Creating this delightful Thai Green Curry with Vegetables is a straightforward process, perfect for both novice and seasoned cooks. Follow these steps to make the dish come alive:

Step 1: Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and cook for about 2-3 minutes, stirring frequently until the paste becomes fragrant.

Step 2: Gradually pour in the coconut milk while continuously stirring to blend the paste and milk seamlessly. Bring the mixture to a gentle simmer.

Step 3: Stir in the vegetable broth and let it simmer for another 5 minutes. This helps to infuse the flavors together beautifully.

Step 4: Add the sliced mixed vegetables and broccoli florets to the pan. Cook them for about 6-8 minutes, or until they are tender yet crisp.

Step 5: Season the curry with soy sauce and brown sugar, adjusting to taste. This will enhance the umami and sweet notes in the dish.

Step 6: Serve the curry hot over a bed of jasmine rice, and garnish with fresh basil leaves for a pop of color and added fragrance.

Nutrition Facts

This recipe serves 4 people. Each serving contains approximately 250 calories. Not only is it low in calories, but it’s also a nutrient-rich meal packed with vitamins from the fresh vegetables and healthy fats from the coconut milk.

Preparation Time

One of the many charms of Thai Green Curry with Vegetables is its quick preparation time. From start to finish, you can have this delightful dish ready in just 30 minutes, making it an ideal choice for a weeknight dinner or a last-minute gathering with friends and family.

How to Serve

Serving Thai Green Curry with Vegetables can be as creative or straightforward as you like. Here are some suggestions:

  • Serve over a mound of fragrant jasmine rice to soak up the flavorful sauce.
  • Pair with a side of steamed or stir-fried greens for an extra boost of nutrition.
  • Garnish with fresh herbs such as cilantro or Thai basil for a burst of freshness.
  • Offer lime wedges on the side for a zesty kick.
  • Add a sprinkle of crushed peanuts or toasted sesame seeds for texture and flavor.

Additional Tips

To achieve the best results with this recipe, consider the following tips:

Tip 1: Use fresh, high-quality vegetables for the best flavor and texture. Seasonal produce works wonderfully.

Tip 2: Adjust the spiciness by varying the amount of curry paste or adding fresh chili peppers for extra heat.

Tip 3: For a creamier texture, use full-fat coconut milk. Light versions may result in a thinner sauce.

Tip 4: If you prefer a protein boost, add tofu or chickpeas to the curry for a satisfying vegetarian option.

Tip 5: Make the curry paste from scratch for a more personalized and authentic flavor, adjusting the herbs and spices to your preference.

FAQ Section

Q1: Can I use other types of milk instead of coconut milk?

A1: While coconut milk is traditional and adds a distinct flavor, you can substitute it with almond milk or cashew cream for a different taste, though it may alter the consistency.

Q2: Is there a way to make this dish less spicy?

A2: Absolutely! Reduce the amount of green curry paste or opt for a mild version. You can also add a bit more coconut milk to balance the heat.

Q3: Can I prepare this dish in advance?

A3: Yes, you can make the curry a day ahead. Store it in an airtight container in the refrigerator. Reheat gently on the stove before serving, adding a splash of coconut milk if needed to refresh the sauce.

Q4: What other vegetables can I use in this curry?

A4: Feel free to experiment with vegetables such as eggplant, snap peas, or baby corn. The versatility of this recipe allows you to incorporate your favorite veggies.

Q5: Can this curry be frozen?

A5: This curry can be frozen, but it’s best to do so without the broccoli, as it may become mushy. Freeze the curry in a suitable container for up to three months. Thaw in the refrigerator and reheat gently before serving.