Description
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
Scale
- 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
Instructions
- Heat the oil in a large pot over medium heat. Add the sliced onion and sauté until translucent.
- Stir in the minced garlic and green curry paste, cooking for another minute until fragrant.
- Pour in the coconut milk and vegetable broth, stirring to combine.
- 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.
- 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.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Fat: 22
- Carbohydrates: 30
- Protein: 6