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Thai Green Vegetable Curry

Here's how you make Thai Green Vegetable Curry
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  • Servings: 3-4
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 3-4 people.

Ingredients

The ingredients are:
  • 12 ounces potatoes (new red potatoes, quartered)
  • 6 ounces mushrooms (cremini mushrooms, quartered)
  • 5 ounces onion (chopped)
  • 6 ounces zucchini (roll-cut)
  • 2 ounces baby carrots
  • Kaffir lime leaves (4-6 leaves scored with sharp knife)
  • 4 to 5 whole red Thai chilies
  • 2 tablespoons coconut oil
  • 1 cup water
  • 6 asparagus spears, chopped
  • 3 tablespoons green curry paste
  • 2 tablespoons fish sauce
  • 2 teaspoons Splenda brown sugar blend
  • 2 cups cooked rice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 lime (juice and zest)
  • 14 ounces coconut milk
  • 1/4 cup chopped cilantro
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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