Thai Basil Curry Vegetables Recipe

Name: Thai Basil Curry Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Paste; 1 cup firmly packed Thai basil; 2 medium shallots, chopped; 1/4 cup firmly packed cilantro; 2 tablespoons of fresh mint; 1 tablespoon thai green chili paste; 1 tablespoon fresh ginger, grated; 1 tablespoon agave nectar; 2 garlic cloves, peeled; Vegetables; 2 tablespoons canola oil; 1 lb eggplant, cut in 1 inch pieces (4 cups); 1 lb zucchini, cut in 1 inch pieces (3 cups); 2 red bell peppers, cut in 1 inch pieces (2 cups); 3/4 cup light coconut milk; 3/4 cup vegetable broth

Servings: persons

Curry Paste
1 cup firmly packed Thai basil
2 medium shallots, chopped
1/4 cup firmly packed cilantro
2 tablespoons of fresh mint
1 tablespoon thai green chili paste
1 tablespoon fresh ginger, grated
1 tablespoon agave nectar
2 garlic cloves, peeled
Vegetables
2 tablespoons canola oil
1 lb eggplant, cut in 1 inch pieces (4 cups)
1 lb zucchini, cut in 1 inch pieces (3 cups)
2 red bell peppers, cut in 1 inch pieces (2 cups)
3/4 cup light coconut milk
3/4 cup vegetable broth

1
To make curry paste: Place all ingredients in a blender or food processor and pulse until smooth paste forms. Add water if necessary.
2
To make vegetables: heat oil in a large Dutch oven over medium high heat. Add vegetables and saute 5-7 minutes or until vegetables begin to soften.
3
Add curry paste and cook 3-4 minutes, stirring often.
4
Add coconut milk and vegetable broth and bring to a simmer.
5
Cover, reduce heat to low and simmer 15-20 minutes or until vegetables are tender, stirring occasionally.
6
Season with salt and pepper and serve with rice.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Curry Paste, 1 cup firmly packed Thai basil, 2 medium shallots, chopped, 1/4 cup firmly packed cilantro, and more.

Yes, Thai Basil Curry Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Basil Curry Vegetables

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