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Thai Vegetable Curry
A bunch of different crunchy and colorful vegetables in a creamy sauce... I can never get enough of this yellow Thai vegetable curry!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Calories per serving 699 kcal
Ingredients
- 3 oz fresh broccoli (85 g)
- 3 oz fresh cauliflower (85 g)
- 6 Brussels sprouts
- 3 oz fresh zucchini (85 g), diced
- 3 oz waxy potatoes (85 g), diced
- ½ small red bell pepper sliced
- a handful green beans chopped
- ½ small fresh eggplant diced
- 2 tbsp Thai green curry paste
- 2 cups coconut milk (480 ml)
- 1 tbsp lime juice
- 1 tsp caster sugar
- a handful fresh mint chopped
- 2 tbsp vegetable oil
- salt
Instructions
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Cut the broccoli and cauliflower into florets. Then chop the sprouts in half. Add the florets and sprouts together with the rest of the diced and chopped vegetables to a large sieve or colander and rinse them.
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Pour the vegetable oil in the bowl of the Cook Processor fitted with the StirAssist and add the curry paste. Then close the lid and select BOIL P3. Press Start to activate Step 1.
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After that pour in the coconut milk add the diced potatoes. Season with the sugar and a little pinch of salt.
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Close the lid again and press Start to activate Step 2. Then after that add the rest of the chopped vegetables.
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Close the lid again and press Start to activate Step 3. After that press exit to cancel the keep warm mode. Add the freshly chopped mint and lime juice. Then press Quick Stir for 10 seconds. Check the seasoning of the curry and add extra salt, sugar or lime juice to taste if necessary. Divide the green curry over large bowls and serve hot.
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