Creamy Thai Green Vegetable Curry with Coconut and Herbs
Indulge in a vibrant and nourishing dish that combines an array of fresh vegetables, fragrant herbs, and creamy coconut milk in this Thai-inspired curry. This delightful recipe not only brings a burst of flavor to your dinner table but also offers a healthy way to enjoy a variety of veggies. Perfect served over fluffy brown rice, it’s a great vegetarian option that can easily be customized with your favorite seasonal produce. Enjoy a wholesome meal that’s both satisfying and packed with nutrients, suitable for family dinners or meal prep for the week ahead.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
basil
1 bunch (chopped)
coriander
1 bunch (chopped)
green chilies
2 (sliced thinly)
ginger
1 tablespoon (freshly minced or grated)
garlic
2 cloves (crushed)
coconut milk
165 ml (canned or fresh)
onion
1 (chopped)
lemongrass
1 teaspoon (sliced)
broccoli
1 head (cut into florets)
baby corn
100 g (whole or halved)
zucchini
1 (sliced)
sweet potato
1 (cubed)
green beans
200 g (trimmed)
snow peas
200 g (trimmed)
salt and pepper
to taste
Instructions
1
In a blender, combine the chopped basil, coriander, sliced green chilies, minced ginger, crushed garlic, and coconut milk. If you desire a creamier texture, add 1/2 cup of water or more coconut milk to achieve your preferred consistency.
2
Blend the mixture until smooth and set it aside.
3
In a large pan or pot, heat a drizzle of oil over medium heat, then add the chopped onion and cubed sweet potato. Stir well to combine and cook until the onion is translucent and the sweet potato begins to soften, about 5 minutes.
4
Pour in the herb and coconut mixture, bringing it to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
5
Add the sliced zucchini and baby corn to the pan, cooking for an additional 10 minutes until everything is tender.
6
Next, fold in the broccoli, green beans, and snow peas. Season with salt and pepper to taste.
7
Cook for another 4 minutes, or until the green vegetables are bright and tender-crisp. Adjust seasoning if needed.
8
Serve the curry warm over freshly cooked brown rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Thai Green Vegetable Curry?
It is a vibrant, nourishing dish combining fresh vegetables, fragrant herbs like basil and coriander, and creamy coconut milk for a Thai-inspired flavor profile.
Is this curry recipe vegetarian?
Yes, this recipe is entirely vegetarian as it uses plant-based ingredients and coconut milk.
Is the Thai Green Vegetable Curry gluten-free?
Yes, based on the ingredients list, this recipe is naturally gluten-free.
What vegetables are included in this curry?
The recipe features sweet potato, zucchini, baby corn, broccoli, green beans, and snow peas.
How do I make the curry sauce?
The sauce is made by blending basil, coriander, green chilies, ginger, garlic, and coconut milk until smooth.
Can I make the curry creamier?
Yes, you can add more coconut milk or a small amount of water during the blending stage to achieve your preferred consistency.
How long does it take to cook the sweet potatoes?
The sweet potatoes should be sautéed with onions for about 5 minutes and then simmered in the sauce for another 10 minutes to soften.
When should I add the green vegetables like broccoli and snow peas?
Green vegetables should be added in the final 4 minutes of cooking to ensure they stay bright and tender-crisp.
What should I serve with this Thai curry?
This curry is best served warm over freshly cooked fluffy brown rice.
How do I prepare the ginger for this recipe?
The ginger should be freshly minced or grated before being added to the blender.
Can I use frozen vegetables?
While fresh vegetables are recommended for the best texture, frozen vegetables like broccoli or green beans can be used if necessary.
Is this recipe suitable for meal prep?
Yes, this curry is excellent for meal prep and can be stored for the week ahead.
How spicy is this curry?
The spice level is determined by the 2 sliced green chilies; you can adjust the amount to suit your heat preference.
What is the role of lemongrass in this recipe?
Lemongrass adds a distinct citrusy aroma and flavor common in authentic Thai cuisine.
Can I substitute the sweet potato?
Yes, you can substitute sweet potato with butternut squash or regular potatoes if desired.
Do I need a blender for this recipe?
Yes, a blender is required to combine the herbs, aromatics, and coconut milk into a smooth green curry base.
How do I prep the baby corn?
The baby corn can be used whole or halved depending on your preference.
Is this recipe healthy?
Yes, it is packed with a variety of nutrient-dense vegetables and healthy fats from coconut milk.
What type of coconut milk should I use?
The recipe works well with either canned or fresh coconut milk.
How many cloves of garlic are needed?
The recipe calls for 2 crushed cloves of garlic.
Can I add other proteins to this curry?
While the recipe is vegetable-focused, you could easily add tofu, chickpeas, or your preferred protein.
How do I ensure the green beans are cooked correctly?
Trim the green beans and add them toward the end of the cooking process for about 4 minutes so they remain crisp.
What herbs are used in the green curry paste?
Fresh basil and coriander (cilantro) are blended together to create the green herb base.
Can I use white rice instead of brown rice?
Absolutely, while brown rice is suggested for health benefits, white jasmine rice also pairs perfectly with Thai curry.
What is the total number of ingredients?
This recipe uses 15 ingredients including seasonings.
How do I prepare the onion?
The onion should be chopped and sautéed until translucent before adding the liquid base.
Can I make this curry in one pot?
Yes, once the herb base is blended, the entire cooking process takes place in one large pan or pot.
What should the consistency of the sauce be?
The sauce should be creamy and smooth; you can adjust the thickness by simmering it longer or adding more liquid.
How do I season the curry?
The recipe suggests seasoning with salt and pepper to taste at the very end of cooking.
Is this dish kid-friendly?
Yes, if you reduce or remove the green chilies, it is a mild and nutritious meal that many children enjoy.