Name: Green Curry Vegetable Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 3 tablespoons vegetable oil; 3 tablespoons green curry paste; 1 can (14 oz) coconut milk; 1 tablespoon palm sugar or brown sugar; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 cup snap peas, ends trimmed; 1 small eggplant, cut into 1-inch cubes; 1 cup broccoli florets; 1 medium carrot, julienned; 1/2 cup Thai basil leaves; 2 kaffir lime leaves, thinly sliced (optional)

Instructions

Prepare the curry base

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the green curry paste and stir-fry for 30 seconds until fragrant. Pour in the coconut milk and bring to a simmer.
Season the curry

Add the palm sugar, soy sauce, and lime juice to the simmering coconut milk. Stir well to combine and dissolve the sugar. Allow the mixture to simmer for 2-3 minutes until slightly thickened.
Cook dense vegetables

Add the eggplant, carrots, and broccoli to the curry sauce. Stir to coat the vegetables and simmer for 5-6 minutes until they begin to soften but still maintain some firmness.
Add quick-cooking vegetables

Add the bell peppers and snap peas to the wok. Stir-fry for an additional 3-4 minutes until all vegetables are tender-crisp. Be careful not to overcook - the vegetables should retain their vibrant colors and some crunch.
Finish with herbs

Remove the wok from heat and stir in the Thai basil leaves and kaffir lime leaves if using. The residual heat will wilt the basil and release its aromatic flavors without making it bitter.
Adjust seasoning

Taste the curry and adjust seasoning if needed with additional soy sauce, lime juice, or palm sugar to balance the flavors. The dish should have a harmonious blend of spicy, sweet, salty, and tangy notes.

Green Curry Vegetable Stir Fry

Ingredients

Instructions

Nutritional Information