Thai Green Curry Vegetables

• 1 can (13.5 oz) coconut milk
• 3 tablespoons Thai green curry paste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup zucchini, sliced
• 1 cup eggplant, cubed
• 1 cup sugar snap peas
• 1 cup mushrooms, sliced
• 2 tablespoons fish sauce (or soy sauce for vegan option)
• 1 tablespoon brown sugar
• 1 teaspoon lime juice
• Fresh cilantro, for garnish

Steps

1. 1 Heat a large skillet or pot over medium heat.
2. 2 Add coconut milk and curry paste, stirring to combine. Simmer gently for 5 minutes.
3. 3 Add bell peppers, zucchini, eggplant, sugar snap peas, and mushrooms. Stir well.
4. 4 Cook for 10-12 minutes until vegetables are tender but still vibrant.
5. 5 Stir in fish sauce (or soy sauce) and brown sugar. Taste and adjust seasoning.
6. 6 Add lime juice and give everything a final stir.
7. 7 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For a spicier kick, add diced Thai chilies or a dash of cayenne.
• Serve with steamed jasmine rice for a complete meal.
• Adjust vegetables based on what you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Serving Suggestions

• Pair with steamed jasmine rice and a side of fresh mango.
• Enjoy with crusty bread for soaking up every last bit of sauce.

FAQ