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: 1 cup firmly packed Thai basil leaves; 2 medium shallots, coarsely chopped; 1/4 cup firmly packed cilantro leaves; 2 Tbs. fresh mint leaves; 1 Tbs. Thai green chile paste; 1 Tbs. grated fresh ginger; 1 Tbs. agave nectar; 2 cloves garlic, peeled; 2 Tbs. canola oil; 1 lb. eggplant, cut into 1-inch pieces (4 cups); 1 lb. zucchini, cut into 1-inch pieces (3 cups); 2 red bell peppers, cut into 1-inch pieces (2 cups); 3/4 cup light coconut milk; 3/4 cup low-sodium vegetable broth

Servings: persons

1 cup firmly packed Thai basil leaves
2 medium shallots, coarsely chopped
1/4 cup firmly packed cilantro leaves
2 Tbs. fresh mint leaves
1 Tbs. Thai green chile paste
1 Tbs. grated fresh ginger
1 Tbs. agave nectar
2 cloves garlic, peeled
2 Tbs. canola oil
1 lb. eggplant, cut into 1-inch pieces (4 cups)
1 lb. zucchini, cut into 1-inch pieces (3 cups)
2 red bell peppers, cut into 1-inch pieces (2 cups)
3/4 cup light coconut milk
3/4 cup low-sodium vegetable broth

1
To make Curry Paste: Place all ingredients in blender or food processor, and pulse until smooth paste forms, adding up to 3 Tbs.
2
water if necessary.
3
To make Vegetables: Heat oil in large Dutch oven over medium-high heat.
4
Add eggplant, zucchini, and bell peppers, and saute 5 to 7 minutes, or until vegetables begin to soften.
5
Add Curry Paste, and cook 3 to 4 minutes, stirring often.
6
Add coconut milk and broth, and bring to a simmer.
7
Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until vegetables are tender, stirring occasionally.
8
Season with salt and pepper, if desired.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup firmly packed Thai basil leaves, 2 medium shallots, coarsely chopped, 1/4 cup firmly packed cilantro leaves, 2 Tbs. fresh mint leaves, 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.

That's it — enjoy your meal!

Thai Basil Curry Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions