Thai Green Curry with Vegetables

Ingredients

Curry Paste

• 4 green chilies, deseeded and chopped
• 2 shallots, roughly chopped
• 4 cloves garlic, minced
• 1 tablespoon lemongrass paste
• 1-inch piece of galangal or fresh ginger, peeled and sliced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon soy sauce
• Zest of 1 lime
• 1/2 teaspoon pepper

Curry

• 2 tablespoons vegetable oil
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 medium zucchini, sliced
• 1 cup baby corn, cut in halves
• 1 tablespoon fresh lime juice
• Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving

Preparation

Step 1: Make the Curry Paste

1. Blend the Ingredients: In a food processor, combine the green chilies, shallots, garlic, lemongrass paste, galangal (or ginger), ground coriander, ground cumin, soy sauce, lime zest, and pepper. Pulse until you form a smooth paste. You may need to add a tablespoon of water to help the mixture come together.

Step 2: Cook the Vegetables

1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat.
2. Add the Paste: Add the green curry paste to the skillet. Sauté for about 2 minutes, or until the paste becomes fragrant.
3. Stir in Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, stirring well to combine with the paste. Bring the mixture to a gentle simmer.

Step 3: Simmer the Curry

1. Add Seasonings: Stir in the soy sauce and brown sugar, allowing them to dissolve completely.
2. Cook the Vegetables: Add the broccoli florets, red and yellow bell peppers, snap peas, zucchini, and baby corn. Simmer the curry for about 15 minutes, or until the vegetables are tender-crisp and the flavors have melded together.

Step 4: Finish the Curry

1. Add Lime Juice: Remove the curry from heat and stir in the fresh lime juice for a burst of acidity.
2. Garnish and Serve: Ladle the curry over cooked jasmine rice, garnishing each serving with fresh basil leaves.

Recipe Summary

Thai Green Curry with Vegetables is a vibrant, delicately spicy dish that fuses bold flavors with fresh, colorful produce for a nourishing meal. This healthy, plant-based recipe is a great way to incorporate an array of vegetables into your diet, complemented by the rich and creamy coconut sauce.

Preparation Time: 40 minutes
Calorie Count: Approximately 350 calories per serving (excluding rice)

Delight in the harmonious flavors of this Thai classic, perfect for any season and easy to whip up for a weeknight dinner or weekend feast. Enjoy a wholesome bowl of aromatic curry that promises to be a hit with both vegetarians and non-vegetarians alike!