Thai green vegetable curry
Thai Curry Easy
Thai green vegetable curry for 4: green paste, coconut milk, fish sauce, basil, steamed rice.
Dietary summary — free from gluten, lactose, alcohol, pork
- Free fromGluten, Lactose, Alcohol, Pork
- Suitable forVegetarian, Vegan
15 min
Preparation
25 min
Cooking
Ingredients
Onions
1 piece(s)
Garlic
2 clove(s)
Rice
240 g
Basil
15 g
Salt
2 g
Oil
15 ml
Pepper
1 g
Carrots
150 g
Bell Peppers
150 g
Coconut milk
400 ml
Fish sauce
15 ml
Fresh ginger
15 g
Sugar
5 g
Lime
1 piece(s)
Broccoli
200 g
Green curry paste
2 tbsp
Preparation steps
1
Cook 240 g rice according to package directions.
2
Heat 15 ml neutral oil in a pot. Soften 1 onion, 2 garlic cloves and 15 g grated fresh ginger.
3
Add 2 tbsp green curry paste, fry 2 minutes.
4
Pour in 400 ml coconut milk and bring to a simmer.
5
Add 200 g broccoli, 150 g carrots and 150 g peppers. Simmer 12 to 15 minutes.
6
Season with 15 ml fish sauce, 5 g sugar and juice of 1 lime. Adjust salt and pepper if needed.
7
Off the heat, stir in 15 g basil. Serve with rice.
Per serving
561 kcal
Calories
10 g
Protein
65 g
Carbs
29 g
Fat