If you’re craving a vibrant, aromatic meal that bursts with fresh vegetables and warming spices, this Thai Green Curry with Asparagus, Zucchini, and Snow Peas Recipe is the perfect dish to dive into. Creamy coconut milk blends beautifully with the zingy green curry paste, while crisp asparagus, tender zucchini, and sweet snow peas add incredible texture and color. It’s a delightful balance of flavors that comes together quickly and effortlessly, making it a weeknight favorite that feels both satisfying and special every time.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential to capturing the authentic flavors and fresh textures that make this curry so memorable. Each element brings something unique, from the creamy coconut milk to the crunchy snow peas, creating a harmonious and colorful dish.
- 1 tablespoon oil (coconut or neutral oil): Provides a fragrant base and helps release the curry’s aromatic flavors.
- 1 medium-size yellow onion (thinly sliced): Adds sweetness and depth to the curry’s foundation.
- 3 cloves garlic (minced): Infuses the dish with a gentle pungency that enhances every bite.
- 1 inch ginger (minced): Gives a bright, peppery warmth that lifts the overall flavor profile.
- 2 tablespoons Thai green curry paste: The heart of the recipe, packing a spicy and herbal punch.
- 1 bunch asparagus (cut into pieces): Brings crispness and a fresh, earthy note.
- 1 medium zucchini (sliced into half-moons): Offers tender, mild sweetness and a vibrant color contrast.
- 1 cup snow peas: Adds a sweet crunch that balances the creamy sauce beautifully.
- 14.5 ounces coconut milk (1 can): Creamy and rich, it softens the spice and ties all the flavors together.
- 2 tablespoons lime juice: Brightens the dish with refreshing acidity right before serving.
- 1 teaspoon kosher salt: Enhances all the flavors without overpowering.
- To serve – white or brown rice, soft herbs (chopped cilantro, Thai basil, or parsley), slices of lime: Completes the meal with fragrant herbs and tangy freshness.
How to Make Thai Green Curry with Asparagus, Zucchini, and Snow Peas Recipe
Step 1: Sauté the Aromatics
Start by heating oil in a large pot over medium-high heat until shimmering gently. Toss in the thinly sliced yellow onion and cook it for about 3 minutes until it softens and turns translucent. This will build a sweet, flavorful foundation. Next, stir in minced garlic and ginger, stirring quickly for 30 seconds to release their fragrant oils without burning them.
Step 2: Develop the Curry Paste’s Aroma
Add the Thai green curry paste to the pot and cook while stirring constantly for 1 minute. This step intensifies the paste’s vibrant spices and fresh herbs, transforming it into a luscious and fragrant base for your curry.
Step 3: Add Your Vegetables
Now toss in the chopped asparagus, sliced zucchini, and snow peas. Stir everything together and cook for about 5 minutes, allowing the vegetables to soften slightly but stay delightfully crisp. This is what makes your Thai Green Curry with Asparagus, Zucchini, and Snow Peas Recipe so fresh and texturally exciting.
Step 4: Simmer with Coconut Milk
Pour in the can of coconut milk and stir well to combine all the ingredients. Bring the mixture to a gentle simmer and let it cook for 8 to 10 minutes. During this time, the curry thickens slightly, and all those flavors marry into a creamy, dreamy sauce that’s simply irresistible.
Step 5: Finish with Lime and Salt
Once off the heat, stir in lime juice and kosher salt to brighten and season the curry perfectly. Now your Thai Green Curry with Asparagus, Zucchini, and Snow Peas Recipe is ready to be served hot alongside steaming white or brown rice and sprinkled with fresh herbs for that extra pop of flavor.
How to Serve Thai Green Curry with Asparagus, Zucchini, and Snow Peas Recipe
Garnishes
Nothing finishes this curry better than fresh herbs. Sprinkle chopped cilantro, Thai basil, or parsley on top for a fresh, vibrant lift. Adding a few lime wedges on the side lets everyone squeeze in an extra burst of citrus tang to brighten each spoonful.
Side Dishes
Serve this curry with fluffy jasmine rice or hearty brown rice to soak up the luscious sauce. For a lighter option, steamed quinoa or cauliflower rice also pairs beautifully. A crisp cucumber salad on the side can add a refreshing contrast too.
Creative Ways to Present
For a fun twist, serve the curry inside hollowed-out bell peppers or mini pumpkins for an eye-catching presentation. Or layer it in small serving bowls as an elegant appetizer. Garnishing with edible flowers like nasturtiums can turn your Thai Green Curry with Asparagus, Zucchini, and Snow Peas Recipe into a true feast for the eyes as well.
Make Ahead and Storage
Storing Leftovers
Leftover curry can be refrigerated in an airtight container for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just remember to cool it completely before storing to keep the texture vibrant.
Freezing
You can freeze the curry in a sealed container for up to 2 months. Coconut milk-based dishes freeze well, though the sauce may separate slightly when thawed. Simply stir well while reheating to bring it back together.
Reheating
Reheat the curry gently on the stove over medium-low heat, stirring occasionally until heated through. If it seems too thick, add a splash of water or coconut milk to reach your perfect consistency. Avoid microwaving too long in one go to keep the vegetables tender-crisp.
FAQs
Can I use other vegetables in this Thai Green Curry with Asparagus, Zucchini, and Snow Peas Recipe?
Absolutely! Feel free to swap or add veggies like bell peppers, eggplant, baby corn, or mushrooms for variety. Just keep similar cooking times in mind to maintain crispness and texture.
Is this recipe spicy?
The green curry paste brings a moderate level of heat, but it’s very adjustable. You can add less paste for a milder flavor or more if you love your curry spicy. Coconut milk also softens the heat beautifully.
Can I make this dish vegan or vegetarian?
Yes! This recipe is naturally vegan and vegetarian as it contains no animal products. Just make sure your curry paste is free of shrimp paste if you want to keep it fully vegan.
What’s the best rice to serve with Thai green curry?
Jasmine rice is the classic choice with its fragrant aroma and slightly sticky texture. Brown rice works well too for a nuttier flavor and added nutrition. Both soak up the creamy curry sauce wonderfully.
How soon can I eat it after cooking?
This curry is best enjoyed fresh and hot straight from the pot, but leftovers taste terrific reheated within a few days. The flavors develop beautifully overnight, making for delicious next-day lunches or dinners.
Final Thoughts
There’s something truly comforting about a homemade Thai Green Curry with Asparagus, Zucchini, and Snow Peas Recipe that makes your taste buds dance with joy. Its vibrant colors, creamy texture, and fresh veggies come together to create a nourishing yet exciting meal that’s quick enough for any day and impressive enough for guests. I can’t wait for you to try making it and see just how easily this fragrant, satisfying dish can become one of your go-to favorites!
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Thai Green Curry with Asparagus, Zucchini, and Snow Peas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
A fragrant and vibrant Thai Green Curry packed with fresh vegetables and creamy coconut milk, perfect for a wholesome and flavorful meal. This recipe combines a blend of aromatic spices, tender asparagus, zucchini, and snow peas simmered to perfection, served over rice with fresh herbs and lime for a refreshing finish.
Ingredients
Main Ingredients
- 1 tablespoon oil (coconut or neutral oil)
- 1 medium-size yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 tablespoons Thai green curry paste
- 1 bunch asparagus (cut into pieces)
- 1 medium zucchini (sliced into half-moons)
- 1 cup snow peas
- 14.5 ounces coconut milk (1 can)
- 2 tablespoons lime juice
- 1 teaspoon kosher salt
To Serve
- White or brown rice
- Soft herbs such as chopped cilantro, Thai basil, or parsley
- Slices of lime
Instructions
- Prepare Aromatics: Heat a large pot over medium-high heat. Add the oil and let it warm for one minute. Add the thinly sliced onion and cook for 3 minutes, stirring occasionally, until softened and translucent. Incorporate the minced garlic and ginger and stir for 30 seconds until fragrant.
- Cook Curry Paste: Stir in the Thai green curry paste and cook for 1 minute, stirring constantly to release the flavors and blend with the aromatics.
- Add Vegetables: Add the asparagus pieces, sliced zucchini, and snow peas to the pot. Cook for 5 minutes, stirring occasionally to allow the vegetables to soften slightly while retaining some crunch.
- Simmer Curry: Pour in the coconut milk and stir to combine everything evenly. Bring the mixture to a gentle simmer and allow it to cook for 8 to 10 minutes until the sauce has thickened slightly and the vegetables are tender.
- Finish and Serve: Remove the pot from heat and stir in the lime juice and kosher salt for seasoning. Serve the curry hot over white or brown rice, garnished with fresh chopped cilantro, Thai basil or parsley, and lime slices for an aromatic and refreshing touch.
Notes
- You can substitute vegetables based on seasonality or preference, such as bell peppers or eggplant.
- Adjust the amount of curry paste for desired spice level.
- For a vegan version, ensure the curry paste contains no shrimp paste or fish sauce.
- Leftovers store well in the refrigerator for up to 3 days.
- Serve with steamed jasmine rice for an authentic pairing.
