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
Scale
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.
