Aromatic Thai Basil and Vegetable Curry
Indulge in the rich flavors of our Aromatic Thai Basil and Vegetable Curry, a vibrant and wholesome dish perfect for any occasion. This recipe combines the fragrant essence of Thai basil and fresh herbs with a medley of colorful vegetables, all brought together in a creamy coconut curry sauce. Ideal for a hearty vegetarian meal, this curry is both satisfying and nourishing. Serve it with fluffy jasmine rice to soak up the delicious sauce and enjoy a delightful taste of Thailand at home.
6
Servings
133
Calories
14
Ingredients
Ingredients
Thai basil
1 cup (firmly packed)
Shallots
2 medium (chopped)
Cilantro
1/4 cup (firmly packed)
Fresh mint
2 tablespoons
Thai green chili paste
1 tablespoon
Fresh ginger
1 tablespoon (grated)
Agave nectar
1 tablespoon
Garlic cloves
2 (peeled)
Canola oil
2 tablespoons
Eggplant
1 lb (cut in 1 inch pieces (about 4 cups))
Zucchini
1 lb (cut in 1 inch pieces (about 3 cups))
Red bell peppers
2 (cut in 1 inch pieces (about 2 cups))
Light coconut milk
3/4 cup
Vegetable broth
3/4 cup
Instructions
1
Start by preparing the curry paste. In a blender or food processor, combine the Thai basil, shallots, cilantro, mint, Thai green chili paste, grated ginger, agave nectar, and garlic cloves. Blend until you achieve a smooth paste, adding a little water if needed to facilitate blending.
2
In a large Dutch oven, heat the canola oil over medium-high heat. Once the oil is hot, add the eggplant, zucchini, and red bell peppers. Sauté the vegetables for 5-7 minutes or until they begin to soften, stirring occasionally.
3
Once the vegetables are slightly tender, add the prepared curry paste to the pot and continue to cook for another 3-4 minutes. Stir frequently to evenly coat the vegetables in the paste.
4
Pour in the light coconut milk and vegetable broth, and gently stir to combine. Bring the mixture to a simmer, then cover the pot, lower the heat, and let it simmer for 15-20 minutes or until the vegetables are fully cooked and tender, stirring occasionally to prevent sticking.
5
When ready, season the curry with salt and pepper to taste. Serve hot over a bed of rice and enjoy the aromatic flavors!
Nutrition Information
6.7g
Fat
16.7g
Carbs
3.3g
Protein
2.5g
Fiber
5.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Aromatic Thai Basil and Vegetable Curry?
It is a vibrant and wholesome vegetarian dish featuring fresh herbs, a variety of colorful vegetables, and a creamy coconut curry sauce.
Is this curry recipe vegetarian?
Yes, this recipe is entirely vegetarian and uses vegetable broth and plant-based ingredients.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the main vegetables used in this curry?
The main vegetables are eggplant, zucchini, and red bell peppers.
How do I make the homemade curry paste?
Combine Thai basil, shallots, cilantro, mint, Thai green chili paste, grated ginger, agave nectar, and garlic in a blender and process until smooth.
What herbs are needed for the aromatic paste?
You will need Thai basil, cilantro, and fresh mint.
How long does it take to sauté the vegetables?
The vegetables should be sautéed for 5-7 minutes or until they begin to soften.
What kind of coconut milk is used?
The recipe calls for light coconut milk to create the creamy sauce.
How long should the curry simmer?
The curry should simmer for 15-20 minutes once the liquids are added.
What is the recommended side dish for this curry?
It is best served over a bed of fluffy jasmine rice to soak up the sauce.
How many calories are in a single serving?
Each serving contains approximately 133 calories.
Is this Thai curry spicy?
Yes, the recipe includes Thai green chili paste and is described as having a spicy flavor profile.
What can I use instead of agave nectar?
While the recipe calls for agave nectar, you could substitute it with another liquid sweetener like honey or maple syrup.
What type of oil is used for sautéing?
Two tablespoons of canola oil are used for sautéing the vegetables.
What size should I cut the vegetables?
The eggplant, zucchini, and red bell peppers should be cut into 1-inch pieces.
How much ginger is required for the recipe?
You will need 1 tablespoon of grated fresh ginger.
What should I do if the paste is too thick to blend?
You can add a little water to the blender to help facilitate the blending process.
Is this recipe gluten-free?
The primary ingredients are naturally gluten-free, but always verify that your vegetable broth and chili paste are certified gluten-free.
How much protein is in one serving?
There are 3.3 grams of protein per serving.
Can I substitute the Thai basil for regular basil?
Thai basil has a unique anise-like flavor, but regular Italian basil can be used if Thai basil is unavailable.
What is the fat content of this dish?
There are 6.7 grams of fat per serving.
How many carbohydrates are in this curry?
One serving contains 16.7 grams of carbohydrates.
How much fiber is in each serving?
Each serving provides 2.5 grams of fiber.
What equipment is needed to prepare the paste?
A blender or a food processor is required to achieve a smooth curry paste.
What are the primary flavor notes of this dish?
The dish is characterized by aromatic Thai basil, fresh herbs, and a spicy, creamy coconut base.
How many shallots are needed?
The recipe requires 2 medium shallots, chopped.
Can I use red curry paste instead of green?
The recipe specifically calls for Thai green chili paste to match the aromatic herbs, but red curry paste can be used for a different flavor profile.
Is there any sugar in this recipe?
There are 5.8 grams of sugar per serving, primarily coming from the agave nectar and vegetables.
How much vegetable broth is used?
The recipe uses 3/4 cup of vegetable broth.
How should I season the curry at the end?
Once the vegetables are tender, season the curry with salt and pepper to taste before serving.