Thai Green Curry with Vegetables
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Calories
360 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Thai
Thai Green Curry with Vegetables
Description
Thai Green Curry with Vegetables combines a vibrant blend of fresh vegetables including zucchini, cremini mushrooms, Thai eggplant, snap peas, and orange bell pepper cooked in a sauce of green curry paste and creamy coconut milk. The process starts by sautéing the curry paste with oil to release its fragrance before adding the coconut milk and vegetables. A brief pressure cooking step softens the ingredients while retaining texture and flavor.
The final steps involve adding snap peas and bell pepper for a fresh crunch, then seasoning with brown sugar, soy sauce, and lime juice to balance the heat and richness. The curry is gently simmered to develop a slightly thickened sauce and garnished with fresh cilantro and Thai basil, contributing herbal brightness. It pairs well with steamed jasmine rice to complement the creamy, mildly spicy sauce.
For variation, proteins like baked tofu, chicken, or shrimp can be added by sautéing them with the curry paste at the start. Adjusting the curry paste amount allows control over spice levels, and adding vegetable broth can create a more soupy consistency if desired.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 to 4 tablespoons thai green curry paste
- 1 coconut milk can
- 1 yellow onion sliced, large
- 1 zucchini cut half lengthwise and cut into ½ inch slices, about 1.5 cups, medium
- 8 oz cremini mushrooms quartered, about 1.5 cups
- 1½ cups thai eggplant cut into 1.5 inch cubes, graffiti or japanese eggplant
- 1 teaspoon salt
- 1 cup snap peas
- 1 orange bell pepper 1 cup cut into 2 inch long slices, small
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce or tamari
- ½ lime juiced, fresh
- ¼ cup cilantro
- ¼ cup Thai basil
Instructions
- Set the Instant Pot to saute mode and heat oil. Add green curry paste and saute for 30 seconds or until fragrant. Stir in coconut milk. Add onion, zucchini, mushrooms, eggplant and salt. Stir well.
- Close the Instant Pot lid with the pressure valve to sealing and adjust the pressure cook time to 1 minute on low pressure. If you do not have the low pressure option, you can set the time to zero minutes.
- Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Stir in the snap peas and pepper. Add brown sugar, soy sauce and lime juice. Mix well and taste for the spice & salt. Add more curry paste and salt if needed.
- Cook on sauté mode until the curry comes to a gentle boil. Press cancel, garnish with cilantro & basil. Allow to cook for 5 mins before serving as the curry thickens a bit. Serve with steamed jasmine rice.
Notes
- You may add baked tofu or sauté chicken or shrimp with the curry paste to include protein.
- Adjust curry paste quantity to control spiciness according to preference.
- For a soupy curry, include half a cup of vegetable broth with the coconut milk when cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 22g | 110% |
| Sodium | 862mg | 36% |
| Potassium | 1010mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 2644IU | 53% |
| Vitamin C | 72mg | 80% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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