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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.

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.

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.

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.

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.

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.

Serve the quick green curry immediately over cooked jasmine rice. Garnish with fresh chopped cilantro.


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.

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.

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.

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.

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.

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.

Serve the quick green curry immediately over cooked jasmine rice. Garnish with fresh chopped cilantro.
