Name: Thai Green Curry with Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tablespoons vegetable oil; 3-4 tablespoons Thai green curry paste; 2 cans (13.5 oz each) coconut milk; 1 cup vegetable broth; 2 tablespoons palm sugar or brown sugar; 2 tablespoons fish sauce (or soy sauce for vegetarian version); 1 medium eggplant, cut into 1-inch cubes; 1 red bell pepper, sliced; 1 cup bamboo shoots, drained and rinsed; 1 cup snap peas, ends trimmed; 1 cup baby corn, halved; 3-4 kaffir lime leaves, torn; 1 stalk lemongrass, bruised and cut into 2-inch pieces; 1/2 cup Thai basil leaves, plus extra for garnish; 2 tablespoons lime juice, freshly squeezed

Instructions

Prepare the curry base

Heat vegetable oil in a large pot over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant. Be careful not to burn the paste as it can become bitter.
Add the coconut milk

Pour in 1 can of coconut milk and stir to combine with the curry paste. Bring to a gentle simmer and cook for 3-4 minutes until the oil begins to separate from the coconut milk, stirring occasionally.
Add aromatics and season

Add the lemongrass pieces, torn kaffir lime leaves, vegetable broth, palm sugar, and fish sauce. Stir well and bring to a simmer. Add the second can of coconut milk and stir to combine.
Cook the vegetables

Add the eggplant cubes first and cook for 5 minutes as they take longest. Then add the red bell pepper, bamboo shoots, and baby corn. Simmer for another 5-7 minutes until vegetables are tender but still have some bite.
Add quick-cooking vegetables

Add the snap peas and simmer for 2 minutes more. These are added last to maintain their crispness and bright green color.
Finish the curry

Turn off the heat and stir in the Thai basil leaves and lime juice. Taste and adjust seasonings with more fish sauce for saltiness or palm sugar for sweetness if needed.
Rest and serve

Let the curry rest for 5 minutes before serving to allow flavors to meld. Remove the lemongrass pieces before serving. Serve hot over jasmine rice, garnished with additional Thai basil leaves.

Thai Green Curry with Vegetables

Ingredients

Instructions

Nutritional Information