Quick Green Curry with Vegetables
Quick Green Curry with Vegetables
Ingredients
For the Curry
- 1 tablespoon coconut oil
- 3 tablespoons green curry paste
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 lime, juiced
For the Vegetables
- 1 red bell pepper, seeded and sliced
- 2 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 cup snow peas
- 2 cups baby spinach
For Serving
- 2 cups jasmine rice, cooked
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare all vegetables: slice the red bell pepper, cut broccoli into florets, thinly slice carrots, and have snow peas and baby spinach ready. Juice half a lime.
⏱️ 15 min
- 2
In a large pot or Dutch oven, heat coconut oil over medium heat. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 3
Pour in the full-fat coconut milk and vegetable broth. Stir well to combine with the curry paste. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 4
Add the sliced red bell pepper, broccoli florets, and sliced carrots to the simmering curry. Cook for 8-10 minutes, or until the vegetables are tender-crisp.
⏱️ 10 min
- 5
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed, adding more fish sauce for saltiness or brown sugar for sweetness.
⏱️ 2 min
- 6
Add the snow peas and baby spinach. Cook for another 2-3 minutes, or until the spinach has wilted and the snow peas are bright green.
⏱️ 3 min
- 7
Serve the quick green curry immediately over cooked jasmine rice. Garnish with fresh chopped cilantro.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Green Curry with Vegetables
Ingredients
For the Curry
- 1 tablespoon coconut oil
- 3 tablespoons green curry paste
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 lime, juiced
For the Vegetables
- 1 red bell pepper, seeded and sliced
- 2 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 cup snow peas
- 2 cups baby spinach
For Serving
- 2 cups jasmine rice, cooked
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare all vegetables: slice the red bell pepper, cut broccoli into florets, thinly slice carrots, and have snow peas and baby spinach ready. Juice half a lime.
⏱️ 15 min - 2
In a large pot or Dutch oven, heat coconut oil over medium heat. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 3
Pour in the full-fat coconut milk and vegetable broth. Stir well to combine with the curry paste. Bring the mixture to a gentle simmer.
⏱️ 3 min - 4
Add the sliced red bell pepper, broccoli florets, and sliced carrots to the simmering curry. Cook for 8-10 minutes, or until the vegetables are tender-crisp.
⏱️ 10 min - 5
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed, adding more fish sauce for saltiness or brown sugar for sweetness.
⏱️ 2 min - 6
Add the snow peas and baby spinach. Cook for another 2-3 minutes, or until the spinach has wilted and the snow peas are bright green.
⏱️ 3 min - 7
Serve the quick green curry immediately over cooked jasmine rice. Garnish with fresh chopped cilantro.
⏱️ 3 min