Thai Green Vegetable Curry

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"This makes great use of summer veggies. Not technically vegetarian because of the fish sauce, nor vegan because of the brown sugar, but if you are either of those, I am sure you have something you can substitute. Great for a "Meatless Mania Monday." Roll-cutting the zucchini evens up the size even if they are awkwardly shaped. I have a photo tutorial in the photo forum should you wish to learn that knife skill:"

Original recipe yields 3-4 servings


  • Serving Size: 1 (1195.1 g)
  • Calories 563.9
  • Total Fat - 10.4 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 14.6 mg
  • Sodium - 2448.6 mg
  • Total Carbohydrate - 106.8 g
  • Dietary Fiber - 8.4 g
  • Sugars - 35.6 g
  • Protein - 17.1 g
  • Calcium - 409.2 mg
  • Iron - 8.5 mg
  • Vitamin C - 56.4 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Heat coconut oil in a large skillet and add potatoes, mushrooms, onion, zucchini, carrots, kaffir lime leaves, and hot peppers, stirring until onion is translucent.

Step 2

Stir in 1 cup water and cover and simmer for about 5 minutes, then remove lid and let the water dissipate as the veggies cook, about ten minutes more.

Step 3

In a small bowl, place the chopped asparagus, curry paste, fish sauce, brown sugar (regular brown sugar is ok, but I use splenda), ginger, garlic, lime juice and zest.

Step 4

Add the contents of this bowl to the pan along with the coconut milk and stir until the curry paste mixes in.

Step 5

Cover again and simmer about 10 minutes more, or until the potatoes are knife tender.

Step 6

Sprinkle with cilantro and serve with rice.

Tips & Variations

No special items needed.


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