Vegetable Green Curry

Vegetable Green Curry
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.5
  • Total Fat: 8.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 443.1 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.4 g

View full nutritional breakdown of Vegetable Green Curry calories by ingredient


Introduction

Don't let the long list of ingredients intimidate you -- A little chopping and a bit of stovetop time make a flavorful, vegetable laden main dish. This recipe is highly adaptable to any veggies you might have on hand. You can also add any other proteins (tofu, chicken, shrimp, etc) to round out the meal. Don't let the long list of ingredients intimidate you -- A little chopping and a bit of stovetop time make a flavorful, vegetable laden main dish. This recipe is highly adaptable to any veggies you might have on hand. You can also add any other proteins (tofu, chicken, shrimp, etc) to round out the meal.
Number of Servings: 6

Ingredients

    1 Tbs vegetable oil (I used sunflower)
    1 cup shallots, chopped (about 5 large)
    5 large cloves garlic, minced
    2 Tbs green curry paste (I used Thai Kitchen brand)
    4 tsp fish sauce (sub soy or tamari sauce for vegan)
    2 – 14oz cans unsweetened coconut milk (full fat or light will work)
    1 large red bell pepper, sliced into 2” strips
    1 medium zucchini, cut into fourths and sliced lengthwise into ¼” strips
    1 medium yellow squash, cut into fourths and sliced lengthwise into ¼” strips
    1 cup green beans, snapped to 3” length
    1 large carrot, sliced
    1 cup broccoli, broken into small florets
    1 cup mushrooms, sliced
    1 large handful of basil, chopped
    1 lime, zested and sliced into wedges
    Chili oil or chili garlic paste, to taste
    2 green onions, chopped
    Cilantro, for garnish
    3 cups steamed rice, for serving

Tips

Feel free to substitute any vegetables you have on hand. This dish is easily transformed into a vegan meal by subbing soy sauce for the fish sauce as listed.


Directions

1.Heat the oil over medium heat in a large, deep frying pan. Sauté the shallots and garlic with the curry paste for 2-3 minutes.
2. Add the coconut milk and fish sauce. Bring to a boil.
3. Add vegetables and simmer until veggies are crisp tender.
4. Remove from heat. Stir in basil and lime zest. Swirl with chili oil or chili garlic paste, to taste.
5. Serve over rice. Top with green onions and a generous squeeze of fresh lime.
6. Garnish with cilantro and enjoy!

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LGILMOUR05.