Spring Vegetable Thai Green Curry
Spring Vegetable Thai Green Curry! This curry is packed with flavor and tons of vegetables. Quick green curry sauce with peppers, asparagus and peas. Vegan and Gluten-Free.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 Thai chili, finely chopped
- 1 green bell pepper, sliced thin
- 2 red bell peppers, sliced thin
- 1 medium white or yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 bunch asparagus, woody ends removed, sliced into 1" pieces
- 2 tablespoons green curry paste, I like Thai Kitchen brand or Maesri Brand
- 1 14 ounce can unsweetened coconut milk
- 1/2 cup frozen green peas
- 1 teaspoon brown sugar
- 1 teaspoon rice wine vinegar
- 2 teaspoons soy sauce, or tamari for gluten-free version
- 1/2 cup Thai basil, can sub regular basil if you can't find Thai
- Fresh lime juice, for serving
- Jasmine or Basmati rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped Thai chili pepper, peppers, onion, garlic and ginger and sauté for 6-8 minutes until soft, stirring often.
- Add in the asparagus and green curry paste and cook another minute or two, allowing the paste to bloom a bit in the hot skillet. Whisk in the coconut milk, green peas, sugar, vinegar and soy sauce. Simmer for an additional 5-6 minutes, until asparagus is cooked through and sauce has thickened a bit.
- Taste, adding more soy sauce or salt if needed. Stir in the fresh lime juice, Thai basil and serve over rice.
Nutrition
Serving: 1servingCalories: 316kcalCarbohydrates: 20gProtein: 7gFat: 26gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 189mgPotassium: 740mgFiber: 6gSugar: 9gVitamin A: 4302IUVitamin C: 119mgCalcium: 85mgIron: 7mg