Thai Vegetarian Green Curry – a delicious recipe with vegetable oil, thai green curry paste, cartons, lime, eggplant, Green beans. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Saute green curry paste in vegetable oil over medium heat for a few minutes, until fragrant.
2
Add coconut milk and crushed or bruised kaffir limes leaves. Bring to a simmer.
3
All vegetables should be cut to similar size to ensure they will be done at the same time. Add vegetables to hot coconut milk and continue to simmer about 15 minutes or until vegetables are the desired tenderness. The green curry is spicy enough for some. Add hot red peppers for additional heat.
4
Stir in palm sugar until dissolved. Add fish sauce to taste. Remove kaffir lime leaves before serving.
5
Take pan off stove and add whole basil leaves. Stir to combine and wilt basil.
6
Serve with rice noodles or rice.
374
kcal
Calories
27
g
Fat
35
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 Tbls. vegetable oil, 2-3 Tbls. thai green curry paste, 2 cartons or cans coconut milk, 2 kaffir lime leaves, and more.
Yes, Thai Vegetarian Green Curry falls under the Vegetarian 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.
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