Thai Green Curry with Vegetables
Thai
Dinner
Medium
(8.4/5)
15 mins
Prep Time
25 mins
Cook Time
40 mins
Total Time
4
Servings
380
Calories
Vegetarian Vegan
Ingredients
14 itemsInstructions
1
Heat oil in a wok or large pan over medium heat. Add curry paste and fry for 2 minutes until fragrant.
2
Pour in half the coconut milk and stir to blend with the paste.
3
Add eggplant and cook 3-4 minutes until slightly tender.
4
Add remaining coconut milk, kaffir lime leaves, and simmer 5 minutes.
5
Add bell pepper, zucchini, green beans, and tofu. Simmer 5-7 minutes until vegetables are tender-crisp.
6
Season with soy sauce, brown sugar, and lime juice. Adjust to taste.
7
Stir in fresh Thai basil leaves just before serving.
8
Serve over steamed jasmine rice.
Tips & Notes
The quality of your curry paste makes or breaks this dish. Mae Ploy or Maesri are good store-bought options. For extra richness, add a splash of coconut cream on top before serving.
About This Recipe
Thai Green Curry is an aromatic, vibrant curry that balances heat, sweetness, and umami. The green color comes from fresh green chilies, lemongrass, and herbs pounded into a fragrant paste.
This vegan version features crisp-tender vegetables in a silky coconut milk sauce that's packed with flavor. Ready in under 30 minutes.
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