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Amazing Thai Green Curry Vegetables: 5 Star Taste

Thai Green Curry with Vegetables
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Create a vibrant and spicy Thai Green Curry with tender vegetables in a rich coconut sauce right in your own kitchen. This recipe is designed to bring the authentic taste of Thailand to your table, perfect for a flavorful and satisfying meal.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (optional, omit for vegetarian)
  • 2 tablespoons Thai green curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 cup snap peas
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro leaves
  • Lime wedges, for serving

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium-high heat. If using chicken, add it and cook until browned on all sides. Remove chicken and set aside.
  2. Add the Thai green curry paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
  3. Pour in the coconut milk and vegetable broth. Stir to combine with the curry paste.
  4. Bring the mixture to a simmer, then stir in the fish sauce and brown sugar.
  5. Add the broccoli florets, red bell pepper, yellow bell pepper, and snap peas to the pot. If using chicken, return it to the pot.
  6. Simmer for 5-7 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
  7. Stir in the fresh basil and cilantro leaves just before serving.
  8. Serve hot with lime wedges.

Notes

  • For a spicier curry, use more green curry paste or add a fresh chili pepper.
  • You can customize the vegetables based on what you have on hand, such as zucchini, carrots, or bamboo shoots.
  • Serve with steamed jasmine rice for a complete meal.

Nutrition

Find it online: https://whiskdaily.com/thai-green-curry-with-vegetables/