How To Make Light Thai Green Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 green chili, sliced
- 1 tablespoon green curry paste
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup sliced zucchini
- 1 cup snap peas
- 1 can (400ml) light coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Salt to taste
- Fresh cilantro for garnish
- Cooked jasmine rice for serving
Instructions
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Heat the vegetable oil in a large skillet or wok over medium heat.
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Add the sliced onion, minced garlic, and green chili. Cook for 2-3 minutes until the onion is translucent.
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Add the green curry paste and cook for another minute, stirring constantly.
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Add the broccoli florets, sliced bell peppers, zucchini, and snap peas. Cook for 5 minutes, stirring occasionally.
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Pour in the light coconut milk and bring to a simmer. Let it cook for 10 minutes until the vegetables are tender.
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Stir in the soy sauce, lime juice, brown sugar, and salt. Cook for an additional 2 minutes.
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Serve the curry over a bed of cooked jasmine rice and garnish with fresh cilantro.
Nutrition
- Calories : 224kcal
- Total Fat : 10g
- Saturated Fat : 5g
- Cholesterol : 0mg
- Sodium : 800mg
- Total Carbohydrates : 25g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 5g
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