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.

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 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.

Thai Basil Curry Vegetables

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