Thai Green Curry with diced eggplant, red and yellow sliced bell peppers, onion slivers, and diced bamboo shoots

Savory Thai Green Curry with Vegetables One-Pot Recipe

by

Craving the vibrant flavors of Thailand? Curry is the one of Thai foods best-known dishes. And there’s no better way to get started than with my amazingly simple Thai green curry with vegetables recipe.

Jump to Recipe

It’s a delicious one-pot dish that packs a punch with the bold taste of green curry paste, creamy coconut milk, and fresh veggies like eggplant, bell peppers, and bamboo shoots.

Perfect for a quick weeknight dinner, this recipe is both satisfying and easy to prepare. Plus, it’s a great way to incorporate a variety of vegetables into your meal.

Imagine a comforting curry that simmers together in one pot, filling your kitchen with mouthwatering aromas. The richness of the coconut milk combined with the zing of green curry paste creates a heavenly sauce that envelops the tender vegetables. Ideal for both novices and experienced cooks, this recipe is a must-try for anyone looking to spice up their dinner routine.

Vibrancy of Thai Cuisine

Thai green curry is a dish that brings a burst of color and flavor to any table.

The combination of green curry paste and creamy coconut milk creates a rich, aromatic backdrop for a variety of fresh vegetables.

With its origins in the heart of Thailand, this meal embodies the essence of Southeast Asian cooking.

Colorful Ingredients

The vibrant hues of diced eggplant and bright bell peppers make this dish visually appealing.

Adding crisp bamboo shoots introduces a delightful crunch, enhancing the textural experience. Each component is carefully selected to contribute not only to the flavor but also to the overall presentation.

Cooking Process

Creating a bowl of this delightful green curry is straightforward and satisfying.

Start by sautéing onions and garlic in vegetable oil; the aroma that fills the kitchen is sure to whet your appetite.

Then, slowly add the green curry paste, allowing its fragrance to permeate as you mix it with the coconut milk and broth.

The Perfect Simmer

As the curry simmers, the eggplant and bell peppers soften while absorbing the delicious sauce.

The bamboo shoots maintain their crispness, ensuring each bite offers a lovely contrast. After 15-20 minutes of cooking, the vegetables become tender and infused with flavors that are quintessentially Thai.

Serving Suggestions

To serve, ladle the curry over a fluffy bed of rice.

The white rice not only complements the vibrant green curry but also balances the rich flavors, making each bite a harmonious experience.

Garnishing with fresh basil leaves adds a fragrant touch, elevating the dish both in appearance and taste.

Delicious One-Pot Thai Green Curry with Fresh Vegetables

This Thai Green Curry is a harmonious blend of fresh vegetables, including eggplant and bell peppers, simmered in a luscious coconut milk sauce. It’s a delightful balance of flavors, with a hint of spice from the green curry paste and the crunch of bamboo shoots, making it a standout dish for any occasion.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon green curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 medium eggplant, diced
  • 1 bell pepper, sliced
  • 1 cup bamboo shoots, drained
  • 1 cup broccoli florets
  • 1-2 tablespoons fish sauce (to taste)
  • 2-3 tablespoons chili garlic sauce (to taste)
  • Fresh basil and/or cilantro for garnish
  • Cooked rice for serving

Want it to be completely vegetarian?

Just substitute coconut aminos or just regular soy sauce. That will be saltier and not as tangy, but it will be reasonably close in flavor.

Instructions

  1. Heat the oil in a large pot over medium heat. Add the sliced onion and sauté until translucent.
  2. Stir in the minced garlic and green curry paste, cooking for another minute until fragrant.
  3. Pour in the coconut milk and vegetable broth, stirring to combine.
  4. Add the diced eggplant, sliced bell pepper, bamboo shoots, and broccoli florets. Bring to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
  5. Season with fish sauce and chili garlic sauce and adjust to taste. Serve hot over cooked jasmine rice, garnished with fresh basil and/or cilantro.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 350kcal
  • Fat: 22g
  • Protein: 6g
  • Carbohydrates: 30g

Homely Aesthetic

Setting this dish on a rustic table enhances its homely feel, inviting everyone to enjoy a meal together.

The simplicity of the ingredients, combined with the vibrant presentation, creates an atmosphere of warmth and comfort.

Gather around and enjoy a wholesome, nourishing meal that celebrates the vibrant flavors of Thai cuisine.

This recipe is part of my 21 Amazing One Pot Dinners for Busy Weeknights. Just click that link to see all the amazing options!

Jeff Campbell
Latest posts by Jeff Campbell (see all)

Leave a Comment