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SideChef
Recipes
Thai Vegetable Curry
Recipe

15 INGREDIENTS • 7 STEPS • 1HR

Thai Vegetable Curry

4.4
9 ratings
Need a last-minute dinner idea? This curry is crunchy, creative, colorful, and tasty!
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Thai Vegetable Curry
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Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
Need a last-minute dinner idea? This curry is crunchy, creative, colorful, and tasty!
1HR
Total Time
$3.58
Cost Per Serving
Ingredients
Servings
2
US / Metric
Broccoli
1 cup
Cauliflower
3/4 cup
Zucchini
2/3 cup
Maris Piper Potato
2/3 cup
Maris Piper Potato
or Any Waxy Potato
Red Bell Pepper
1/2
Green Beans
1 handful
Eggplant
1/2
Small Eggplant
Green Curry Paste
2 Tbsp
Green Curry Paste
Lime
1/2
Lime, juiced
1 Tbsp juice per 2 servings
Coconut Milk
2 cups
Coconut Milk
Fresh Mint
1 handful
Vegetable Oil
1 splash
Vegetable Oil
Salt
1 pinch
Nutrition Per Serving
VIEW ALL
Calories
628
Fat
53.4 g
Protein
11.3 g
Carbs
38.7 g
Add to plan
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Thai Vegetable Curry
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author_avatar
Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
Cooking InstructionsHide images
step 1
Peel the Maris Piper Potato (2/3 cup) and dice them up. Chop the Broccoli (1 cup), Cauliflower (3/4 cup), Brussels Sprouts (6), Zucchini (2/3 cup), Red Bell Pepper (1/2), Eggplant (1/2), and Green Beans (1 handful) into bite-size bits and rinse them all well under cold running tap water. Let the vegetables drain.
step 1 Peel the Maris Piper Potato (2/3 cup) and dice them up. Chop the Broccoli (1 cup), Cauliflower (3/4 cup), Brussels Sprouts (6), Zucchini (2/3 cup), Red Bell Pepper (1/2), Eggplant (1/2), and Green Beans (1 handful) into bite-size bits and rinse them all well under cold running tap water. Let the vegetables drain.
step 2
Pour Vegetable Oil (1 splash) in a large wok or non-stick pan and place it over medium-high heat. Once the oil is hot, add the Green Curry Paste (2 Tbsp).
step 2 Pour Vegetable Oil (1 splash) in a large wok or non-stick pan and place it over medium-high heat. Once the oil is hot, add the Green Curry Paste (2 Tbsp).
step 3
Gently fry the paste for a minute. Then pour in the Coconut Milk (2 cups). Season with Granulated Sugar (1 tsp) and Salt (1 pinch).
step 3 Gently fry the paste for a minute. Then pour in the Coconut Milk (2 cups). Season with Granulated Sugar (1 tsp) and Salt (1 pinch).
step 4
Stir and bring the curry to a gentle boil. Add the potatoes to the curry.
step 4 Stir and bring the curry to a gentle boil. Add the potatoes to the curry.
step 5
Stir and put a lid on the pan. Cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables.
step 5 Stir and put a lid on the pan. Cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables.
step 6
Give the curry a good stir, cover again and turn the heat lower. Simmer the curry for 5 to 6 minutes until the vegetables are almost tender but still crunchy. Take the pan off the heat and stir in the Fresh Mint (1 handful) and juice from Lime (1/2).
step 6 Give the curry a good stir, cover again and turn the heat lower. Simmer the curry for 5 to 6 minutes until the vegetables are almost tender but still crunchy. Take the pan off the heat and stir in the Fresh Mint (1 handful) and juice from Lime (1/2).
step 7
Check the seasoning of the curry and add extra salt, sugar or lime juice to taste if necessary.
step 7 Check the seasoning of the curry and add extra salt, sugar or lime juice to taste if necessary.
Tags
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Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Side Dish
Vegetables
Thai
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