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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)
- 3 oz waxy potatoes (85 g)
- ½ small red bell pepper
- a handful green beans
- ½ small fresh eggplant
- 2 tbsp Thai green curry paste
- 2 cups coconut milk (480 ml)
- 1 tbsp lime juice
- 1 tsp caster sugar
- a handful fresh mint
- vegetable oil
- salt
Instructions
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Peel the potato and dice it up. Chop the rest of the vegetables into bite-size bits. Then rinse the veg and let them drain.
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Pour little splash of vegetable oil in a large wok or non-stick pan and place it over medium-high heat until hot. Then add the curry paste.
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Gently fry the paste for a minute. Then pour in the coconut milk. Season with the sugar and a little pinch of salt.
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Stir and and turn the heat up until the curry starts boiling gently. Then add the potatoes to the curry.
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Stir and put a lid on the pan. Cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables.
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Give the curry a good stir, cover again and turn the heat lower. Simmer the curry for 5 to 6 minute until the vegetables are almost tender but still crunchy. Then take the pan off the heat and stir in the fresh mint and lime juice.
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Check the seasoning of the Thai vegetable curry and then add extra salt, sugar or lime juice to taste if necessary. Divide the curry over large bowls and serve hot.
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