Thai Green Curry
Serving Size: 4
DESCRIPTION
This creamy Thai green curry is full of authentic flavors and super easy to prepare under 30 minutes. It's made with fresh and vibrant vegetables like zucchini, eggplant, and carrots combined with a creamy coconut base, a tangy hint of lime, and the freshness of cilantro. Its perfect for busy weeknights.
INGREDIENTS
- 1 tablespoon avocado oil
- 4 tablespoon green curry paste (homemade) or use the store bought version
- 1 tablespoon garlic paste
- 1 cup fresh basil leaves (loosely packed)
- 27 ounces coconut milk (canned) full fat
- 3 tablespoon soy sauce low sodium
- 3 tablespoon maple syrup low sodium
- 2 tablespoon rice vinegar
- 2 tablespoon lemon juice
- 1 teaspoon salt
Veggies
- 2 cup eggplant sliced into ½-inch half-moons
- 1 cup zucchini sliced into ½-inch half-moons
- 1 cup carrots sliced into ½-inch half-moons
Garnish
- ½ cup fresh cilantro leaves (loosely packed) chopped, to garnish
- 1 whole green chili pepper (jalapeño or Serrano) thinly sliced
METHOD
- To prep: Squeeze out all the lime juice, slice the veggies, and chop the cilantro leaves.
- Blend ½ of coconut milk with the basil leaves using a high-speed blender. Set aside. So if using only 2 cans, then only use 1 of 2 cans to blend with the basil. Note: This is to add a green color to the curry.
- To cook: Heat oil in a medium size dutch oven or pan on medium heat. Add garlic and curry paste . Sauté for 1 minute.
- Add carrots, eggplant and zucchini, and cook on medium heat for 4-5 minutes.
- Then add the soy sauce, maple syrup, rice vinegar, salt, coconut milk along with the basil blended coconut milk.
- Next, stir in the fresh lime juice and let it simmer on low heat for about another minute.
- Garnish with fresh cilantro, green chilis, and serve hot over steamed rice.
NOTES
Use full-fat coconut milk: Canned coconut milk adds a rich creaminess that low-fat or ‘lite’ versions just can't match.
Simmer, don't boil: Keep your Thai green curry at a gentle simmer to prevent the coconut milk from separating.
Taste as you go: The key to perfect curry is adjusting the spices and seasonings as you cook. Taste it throughout simmering, and adjust the maple syrup, soy sauce, and citrus accordingly.
Use a heavy-bottomed pot: This distributes heat evenly and prevents the curry from burning.
NUTRITION
Calories: 536kcal | Carbohydrates: 82g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 5453mg | Potassium: 1450mg | Fiber: 13g | Sugar: 57g | Vitamin A: 31123IU | Vitamin C: 55mg | Calcium: 269mg | Iron: 4mg
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