Introduction to Thai Green Curry with Mixed Vegetables
As a busy mom, I know how challenging it can be to whip up a meal that’s both delicious and nutritious. That’s why I absolutely adore this Thai green curry with mixed vegetables! It’s a vibrant dish that not only bursts with flavor but also comes together in just 30 minutes. Perfect for those hectic weeknights, this recipe is a quick solution that will impress your loved ones. Plus, it’s packed with colorful veggies, making it a feast for the eyes and the palate. Let’s dive into this delightful culinary adventure together!
Why You’ll Love This Thai Green Curry with Mixed Vegetables
This Thai green curry with mixed vegetables is a lifesaver for busy days. It’s not just quick to make; it’s also incredibly satisfying. The creamy coconut milk pairs beautifully with the fresh veggies, creating a dish that’s both comforting and healthy. Plus, you can easily adjust the spice level to suit your family’s taste. It’s a meal that brings everyone to the table, ready to enjoy a burst of flavor!
Ingredients for Thai Green Curry with Mixed Vegetables
Gathering the right ingredients is key to making a delicious Thai green curry with mixed vegetables. Here’s what you’ll need:
- Coconut oil: This oil adds a rich, tropical flavor and helps sauté the curry paste perfectly.
- Green curry paste: The star of the show! It’s a blend of herbs and spices that gives the dish its signature kick. You can find it in most grocery stores or Asian markets.
- Coconut milk: This creamy liquid creates a luscious base for the curry, balancing the spice with its sweetness.
- Mixed vegetables: I love using bell peppers, broccoli, carrots, and zucchini. They not only add color but also a variety of textures and nutrients. Feel free to swap in your favorites!
- Vegetable broth: This adds depth to the curry. You can use homemade or store-bought, depending on what you have on hand.
- Soy sauce: A splash of this savory sauce enhances the overall flavor. For a gluten-free option, use tamari.
- Lime juice: A squeeze of fresh lime juice brightens the dish and adds a zesty finish.
- Fresh basil leaves: These are perfect for garnishing. They add a fragrant touch that elevates the dish.
For those who like a little extra heat, consider adding sliced jalapeños or a dash of chili flakes. If you’re looking for a protein boost, tofu or chickpeas can be great additions. Remember, the exact quantities of these ingredients are listed at the bottom of the article for easy printing!
How to Make Thai Green Curry with Mixed Vegetables
Now that we have our ingredients ready, let’s dive into the steps to create this delightful Thai green curry with mixed vegetables. Each step is simple, and I promise you’ll feel like a culinary rockstar by the end!
Step 1: Heat the Coconut Oil
Start by heating a tablespoon of coconut oil in a large pan over medium heat. Coconut oil is not just a cooking fat; it adds a rich, tropical flavor that enhances the entire dish. As it melts, let the aroma fill your kitchen, setting the stage for the deliciousness to come!
Step 2: Sauté the Green Curry Paste
Next, add two tablespoons of green curry paste to the pan. Sauté it for about 1-2 minutes until it becomes fragrant. This step is crucial! Sautéing the paste releases its essential oils, intensifying the flavors. You’ll know it’s ready when your kitchen smells like a Thai restaurant!
Step 3: Combine Coconut Milk and Vegetable Broth
Now, pour in one can of coconut milk and one cup of vegetable broth. Stir them together until well combined. This mixture creates a creamy, luscious base for your curry. The coconut milk balances the spice from the curry paste, making every bite a delightful experience.
Step 4: Add Mixed Vegetables
Time to add the star of the show—two cups of mixed vegetables! I love using bell peppers, broccoli, carrots, and zucchini. They not only add vibrant colors but also a variety of textures and nutrients. Toss them in and watch the magic happen as they soak up all that delicious curry goodness!
Step 5: Simmer Until Tender
Bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes until the vegetables are tender but still vibrant. You’ll know they’re done when they’re fork-tender but not mushy. This is the perfect time to sneak a taste and adjust the seasoning if needed!
Step 6: Stir in Soy Sauce and Lime Juice
Once the veggies are cooked, stir in two tablespoons of soy sauce and one tablespoon of lime juice. These ingredients elevate the flavor profile, adding a savory depth and a zesty brightness. Give it a good stir and let it simmer for another minute to meld the flavors.
Step 7: Serve and Garnish
Finally, it’s time to serve! Ladle the curry into bowls and garnish with fresh basil leaves. Not only do they add a pop of color, but they also bring a fragrant touch that makes the dish even more inviting. Serve it hot, and if you like, pair it with jasmine rice for a complete meal!
Tips for Success
- Prep your vegetables ahead of time to save on cooking time.
- Don’t skip sautéing the curry paste; it’s key for flavor!
- Adjust the spice level by adding more or less curry paste.
- For a creamier texture, use full-fat coconut milk.
- Experiment with different vegetables based on what’s in season.
Equipment Needed
- Large pan: A non-stick skillet works well, but any large pan will do.
- Wooden spoon: Perfect for stirring and mixing the ingredients.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
- Cutting board and knife: For chopping your vegetables with ease.
Variations of Thai Green Curry with Mixed Vegetables
- Protein Boost: Add tofu, chickpeas, or tempeh for a hearty protein option. They soak up the flavors beautifully!
- Spicy Kick: For those who love heat, toss in sliced jalapeños or a sprinkle of red pepper flakes.
- Different Veggies: Swap in seasonal vegetables like snap peas, eggplant, or spinach for a fresh twist.
- Herb Infusion: Experiment with different herbs like cilantro or mint for a unique flavor profile.
- Nutty Flavor: Stir in a tablespoon of peanut butter or almond butter for a creamy, nutty addition.
Serving Suggestions for Thai Green Curry with Mixed Vegetables
- Serve with fluffy jasmine rice to soak up the delicious curry sauce.
- Pair with a light cucumber salad for a refreshing contrast.
- Offer a chilled coconut water or Thai iced tea as a drink.
- Garnish with extra basil or lime wedges for a vibrant presentation.
FAQs about Thai Green Curry with Mixed Vegetables
Can I make Thai green curry with mixed vegetables ahead of time?
Absolutely! This dish can be made ahead and stored in the fridge for up to three days. Just reheat it gently on the stove. The flavors will deepen, making it even more delicious!
Is Thai green curry with mixed vegetables spicy?
The spice level depends on the amount of green curry paste you use. If you prefer a milder flavor, start with less paste and adjust to your taste. You can always add more heat later!
Can I use frozen vegetables in this recipe?
Yes, frozen mixed vegetables work well! Just add them directly to the curry without thawing. They’ll cook quickly and still provide great flavor and texture.
What can I serve with Thai green curry with mixed vegetables?
This curry pairs beautifully with jasmine rice or quinoa. You can also serve it with a light salad or some crusty bread to soak up the sauce!
Is this recipe suitable for a vegan diet?
Yes! This Thai green curry with mixed vegetables is naturally vegan. Just ensure that your green curry paste is plant-based, and you’re all set for a delicious meal!
Final Thoughts
Cooking this Thai green curry with mixed vegetables is more than just preparing a meal; it’s a joyful experience that brings warmth to your kitchen. The vibrant colors and enticing aromas create a sense of comfort that wraps around you like a cozy blanket. Each bite is a delightful explosion of flavors, making it a dish that everyone will love. Plus, knowing it’s healthy and quick to make adds to the satisfaction. So, gather your ingredients, embrace the process, and enjoy the smiles around the table. This recipe is sure to become a cherished favorite in your home!
PrintThai green curry with mixed vegetables for a healthy delight!
A delicious and healthy Thai green curry made with a variety of mixed vegetables, perfect for a nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 1 tablespoon coconut oil
- 2 tablespoons green curry paste
- 1 can (400ml) coconut milk
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, zucchini)
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Instructions
- Heat coconut oil in a large pan over medium heat.
- Add green curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Add the mixed vegetables and bring to a simmer.
- Cook for 10-15 minutes until vegetables are tender.
- Stir in soy sauce and lime juice.
- Serve hot, garnished with fresh basil leaves.
Notes
- Adjust the level of spiciness by adding more or less curry paste.
- Serve with jasmine rice for a complete meal.
- This dish can be made vegan by ensuring the curry paste is plant-based.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
