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–+ servings
Top view of Thai green curry vegetables with a black and white striped napkin in the background.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Thai Green Curry Vegetables Recipe

I love this full-of-flavor curry dish as-is, or give it the "pick your protein" treatment. I'll often dish this up with chickpeas or diced tofu stirred into my portion and shredded chicken stirred into the carnivore's bowl.
Yield: 4

Ingredients

For the Thai Green Curry:

  • 1 tablespoon vegetable oil or another neutral cooking oil
  • 3 tablespoons Thai green curry paste I like Thai Kitchen brand
  • 1/4 teaspoon kosher salt + more to taste
  • 1 medium clove garlic minced
  • 2 teaspoons minced fresh ginger about a pinky-sized piece, peeled
  • 3/4 cup water can substitute low-sodium veg broth for a bit more flavor
  • 2 cups broccoli florets
  • 1 medium zucchini cut into half-moons
  • 1 red bell pepper cut into strips
  • 1/2 cup sugar snap peas or snow peas
  • 1 cup coconut milk from the can
  • 1 teaspoon brown sugar
  • 2 teaspoons cornstarch mixed with 1 tablespoon water
  • 3 cups baby spinach
  • 2 teaspoons lime zest from one medium lime
  • 10 leaves Thai basil roughly chopped

Serve with:

  • cooked brown rice or quinoa
  • Thai basil leaves
  • lime wedges for squeezing over the top
  • chopped almonds
  • crushed red pepper flakes

Instructions

  • Set a large saute pan over medium-low heat and add the oil. When hot, add the green curry paste, 1/4 teaspoon salt, garlic and ginger. Stir frequently for a minute, then stir in the 3/4 cup water and add the broccoli, zucchini, red bell pepper, and sugar snap peas (or snow peas). Cover and simmer until the veggies are bright and just becoming tender, about 3 minutes.
  • Stir in the coconut milk and brown sugar. In a small bowl, stir the cornstarch with 1 tablespoons cold water and add that to the pan. Increase heat to medium high and bring just to a light boil then immediately turn the heat to low, simmering until thickened, 2-3 minutes. Be sure you don't cook this at a high/rolling boil, or the coconut milk might break/curdle.
  • Stir in the spinach, lime zest, and fresh Thai basil until and stir until wilted, about a minute. Remove from heat. Taste and add more salt until it's perfect for you (I usually add about 1/4 teaspoon more).
  • To serve, spoon over cooked quinoa or rice and garnish with more Thai basil, chopped almonds, crushed red pepper if you want some heat, and lime wedges for squeezing over the top.

Notes

Servings: 3 large or 4 medium servings
Nutrition info does not include rice

Nutrition Facts

Serving: 1serving, Calories: 176kcal, Carbohydrates: 13g, Protein: 5g, Fat: 13g, Saturated Fat: 11g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 194mg, Potassium: 622mg, Fiber: 4g, Sugar: 6g, Vitamin A: 5394IU, Vitamin C: 103mg, Calcium: 91mg, Iron: 4mg