Description
A fragrant and warming Thai Green Curry Vegetables dish that is perfect for a spicy dinner.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons green curry paste
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 medium eggplant, diced
- 1 red bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup fresh basil leaves
- Salt to taste
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the green curry paste and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Add the diced eggplant and cook for 5 minutes.
- Add the red bell pepper and sugar snap peas, cooking for another 5 minutes until the vegetables are tender.
- Stir in the fresh basil leaves and season with salt to taste.
- Serve hot over cooked jasmine rice.
Notes
- Adjust the amount of curry paste to your spice preference.
- For added protein, consider adding tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
