Vegetable Thai Green Curry with step by step photos. A flavorful medley of vegetables prepared in a Thai coconut gravy. A veggie lover’s dream!
It’s been a month since I’ve cooked. I’ve been in New Jersey the past month and it was wonderful. I was able to spend quality time with family and friends without feeling rushed. I got to do all the things I’ve missed doing, including seeing snow after two years.
While I was away, I should have been blogging, however, there was always something going on at home. I’m finally sharing this Vegetable Thai Green Curry I made back in December. This Thai curry is delicious, flavorful, and loaded with veggies. It’s perfect for vegetarians!
vegetable thai green curry is:
Delicious
Comforting
One Pot Meal
Vegan (skip fish sauce, use soy sauce instead)
Paleo (skip the rice)
Gluten-Free
Perfect on a Cold Day
Veggie Lover’s Dish
how to make vegetable thai green curry step by step?
Prep
1. Slice the red and green bell peppers and string beans. You’ll also need a cup of snow peas.
2. Chop the onion and garlic. Slice half an onion. Slice the shitake mushrooms, carrots, and chop the zucchini. Set aside sliced chestnuts.
3. Open the cans of coconut milk and green curry paste.
Cook… you need to work fast
1. Heat up a dutch castiron on medium heat, once hot, add oil followed by ginger and garlic. Cook for about 30 seconds.
2. Add the sliced onions and cook for about a minute.
3. Add the sliced carrots, cook for about 2 minutes.
4. Add the green curry paste. Saute for about 1 minute.
5. Add the shitake mushrooms and zucchini. Saute for 1 minute.
6. Add the coconut milk. Stir for a minute scraping the bottom of the pot.
7. Add the bell peppers, string beans, and snow peas. Cook for 3 minutes.
8. Add the kaffir lime leaves, fish sauce (or soy sauce if you’re vegetarian/vegan), and coconut sugar. Cook for a minute.
9. Add water.
10. Cover and cook for 2 minutes.
11. Add chestnuts.
12. Followed by Thai basil leaves.
13. Enjoy with brown rice, white rice, or quinoa.
Vegetable Thai Green Curry
Ingredients
- 1 tbsp avocado oil
- 4 cloves garlic, chopped
- 1 inch ginger, chopped
- 1/2 medium onion, sliced
- 1/2 cup carrots, sliced
- 3 1/2 tbsp Thai green curry paste I like Maesri
- 1 cup shitake mushrooms, sliced
- 1/2 cup zucchini, 1 inch cubes
- 1 (400 ml) can coconut milk I like Chaokoh
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 cup string green beans, 1 inch slices
- 1 cup snowpeas
- 1 tbsp fish sauce, or gluten-free soy sauce/coconut aminos I like Thai Kitchen
- 5 kaffir lime leaves
- 1 tbsp coconut sugar
- 1/2 cup water
- 1 (8 ounce) can water chestnuts, sliced
- 1/4 cup Thai basil leaves
Instructions
Prep
- Slice the red and green bell peppers and string beans. You'll also need a cup of snow peas.
- Chop the onion and garlic. Slice half an onion. Slice the shitake mushrooms, carrots, and chop the zucchini. Set aside sliced chestnuts.
- Open the cans of coconut milk and green curry paste.
Cook... you need to work fast
- Heat up a dutch castiron on medium heat, once hot, add oil followed by ginger and garlic. Cook for about 30 seconds.
- Add the sliced onions and cook for about a minute.
- Add the sliced carrots, cook for about 2 minutes.
- Add the green curry paste. Saute for about 1 minute.
- Add the shitake mushrooms and zucchini. Saute for 1 minute.
- Add the coconut milk. Stir for a minute scraping the bottom of the pot.
- Add the bell peppers, string beans, and snow peas. Cook for 3 minutes.
- Add the kaffir lime leaves, fish sauce (or soy sauce if you're vegetarian/vegan), and coconut sugar. Cook for a minute.
- Add water.
- Cover and cook for 2 minutes.
- Add chestnuts.
- Followed by Thai basil leaves.
- Enjoy with brown rice, white rice, or quinoa.
Amazing and easy recipe