Best Vegetable Thai Green Curry Recipes

VEGETABLE THAI GREEN CURRY

Vegetable Thai Green Curry image

This has become my favorite dish. It's nutritious and vegan friendly. I have to have it once a week. My family loves it as well. Serve with cooked rice or rice noodles.

Provided by KCOOPER78

Categories World Cuisine Recipes Asian Thai

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided
1 small eggplant, cut into 3/4-inch cubes
½ (8 ounce) package shiitake mushrooms, stemmed and thinly sliced
1 medium red onion, cut into 1/2-inch wedges
2 cloves garlic, thinly sliced
1 Thai chile, sliced, or more to taste
1 (13.5 ounce) can light coconut milk
1 ½ cups vegetable broth
4 tablespoons green curry paste
½ (8 ounce) package snow peas, trimmed
1 red bell pepper, sliced into 3/4-inch strips
1 teaspoon salt, or to taste

Steps:

Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 19.8 g, Fat 27.8 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 7.1 g, Sodium 1064.1 mg, Sugar 7 g

COCO-BANANA'S THAI GREEN VEGETABLE CURRY

Coco-Banana's Thai Green Vegetable Curry image

A healthy, tasty way to eat mixed vegetables! I have it over brown rice. You could use any vegetable you want, but I have listed the combination that I use.

Provided by Coco - Banana

Categories Curries

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 bunch basil, chopped
1 bunch coriander, chopped
2 green chilies, sliced thinly
1 tablespoon freshly minced or grated ginger
2 cloves garlic, crushed
165 ml coconut milk
1 onion, chopped
1 teaspoon lemongrass, sliced
1 head broccoli
100 g baby corn
1 zucchini, sliced
1 sweet potato, cubed
200 g green beans
200 g snow peas
salt and pepper

Steps:

In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk.
You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy.
Blend until very smooth.
In a pan, combine onion and sweet potato with the herb/coconut mixture.
Bring to a boil and simmer until the sweet potato has softened a little.
Add the zucchini baby corn, and cook for 10 minutes.
Add the broccoli, green beans and snow peas and season to taste.
Cook until the greens are bright green (about 4 minutes).
Serve over rice.