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Servings:

Thai Vegetable Curry

Need a last-minute dinner idea? This curry is crunchy, creative, colorful, and tasty!

Total Time

1hr

4.4

9 Ratings

Author: Simple. Tasty. Good.

Servings:

Ingredients

•

1 cup

Broccoli

•

3/4 cup

Cauliflower

•

Brussels Sprouts

•

2/3 cup

Zucchini

•

2/3 cup

Maris Piper Potatoes

or Any Waxy Potato

•

1/2

Small Red Bell Pepper

•

1 handful

Green Beans

•

1/2

Small Eggplant

•

2 Tbsp

Green Curry Paste

•

1/2

Lime , juiced

•

2 cups

Coconut Milk

•

1 tsp

Granulated Sugar

•

1 handful

Fresh Mint

•

1 splash

Vegetable Oil

•

1 pinch

Salt

Cooking Instructions

Peel the Maris Piper Potatoes (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.

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) .

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) .

Stir and bring the curry to a gentle boil. Add the potatoes to the curry.

Stir and put a lid on the pan. Cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables.

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) .

Check the seasoning of the curry and add extra salt, sugar or lime juice to taste if necessary.

Nutrition Per Serving

CALORIES

628

FAT

53.4 g

PROTEIN

11.3 g

CARBS

38.7 g