Name: Quick and Creamy 30-Minute Vegetarian Thai Green Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tbsp coconut oil or vegetable oil; 3-4 tbsp vegetarian green curry paste (adjust to taste and spice level); 1 tbsp grated fresh ginger; 2 cloves garlic, minced; 1 tsp lemongrass paste (or 1 small stalk, bruised and trimmed); 1 (13.5 oz / 400ml) can full-fat coconut milk; 3-4 kaffir lime leaves (fresh or frozen), bruised; 1 head broccoli, cut into small florets; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 small zucchini, halved lengthwise and sliced; 1/2 cup canned bamboo shoots, drained and sliced; 1/2 cup snow peas or snap peas; 1-2 tsp soy sauce (or tamari for gluten-free); 1 tsp brown sugar (or maple syrup); Fresh lime juice, to taste; 1/4 cup fresh basil leaves, roughly chopped; Fresh cilantro, for garnish; Cooked jasmine rice, for serving

👩‍🍳 Instructions

1
Heat coconut oil in a large pot or deep skillet over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
2
Add the green curry paste and lemongrass paste (if using a fresh stalk, add it here too). Cook, stirring constantly, for 2-3 minutes, allowing the paste to 'bloom' and become very aromatic.
3
Pour in the full-fat coconut milk and add the kaffir lime leaves. Stir well, scraping any bits from the bottom of the pan. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes, allowing flavors to meld.
4
Add the broccoli florets, red bell pepper, yellow bell pepper, zucchini, and bamboo shoots to the simmering curry. Stir to coat all vegetables in the sauce. Cover the pot and simmer for 8-10 minutes, or until vegetables are tender-crisp.
5
Stir in the snow peas, soy sauce, and brown sugar. Taste and adjust seasonings as needed, adding more soy sauce for saltiness, sugar for sweetness, or a squeeze of fresh lime juice for brightness.
6
Remove kaffir lime leaves and any whole lemongrass stalks. Stir in the fresh basil leaves until they just wilt.
7
Serve immediately over hot jasmine rice, garnished with fresh cilantro.

💡 Notes

For added protein, consider stirring in pan-fried tofu cubes or chickpeas during the last 5 minutes of cooking. If you can't find kaffir lime leaves, a little lime zest can be a substitute, though the flavor won't be identical. Adjust the amount of curry paste to your desired spice level.

Quick and Creamy: Your Go-To 30-Minute Vegetarian Thai Green Curry

Quick and Creamy 30-Minute Vegetarian Thai Green Curry

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

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