Teresa's Recipes
Thai Green Curry Vegetable Stir Fry
Experience the vibrant flavors of Thailand in your kitchen with this Thai Green Curry Vegetable Stir Fry. This dish beautifully brings together an array of fresh vegetables and is enhanced by the aromatic and slightly spicy green curry paste. The sweet notes of brown sugar and the tang from lime juice create a delicious balance that is quintessential in Thai cuisine. This stir fry is not just a feast for your taste buds but also a colorful treat for your eyes.
Ingredients
- 2 cups Cooked rice or noodles
- 1 bunch Fresh basil leaves
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 3 tablespoons Soy sauce
- 1 cup Coconut milk
- 1 cup Snap peas
- 2 cups Broccoli florets
- 1 cup Carrots, julienned
- 1 cup Bell peppers, sliced
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Green curry paste
- 2 tablespoons Vegetable oil
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 10g
- Carbs: 35g
- Protein: 5g
- Sodium: 800mg
- Sugar: 10g
Instructions
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the green curry paste, minced garlic, and grated ginger to the pan. Stir fry for 1-2 minutes until the mixture becomes fragrant.
- Introduce the sliced bell peppers, julienned carrots, broccoli florets, and snap peas to the pan. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
- Pour in the coconut milk, followed by the soy sauce, lime juice, and brown sugar. Mix well until all the ingredients are well combined.
- Continue to cook the stir fry for another 2-3 minutes until the sauce thickens slightly.
- Remove the pan from the heat and stir in torn basil leaves.
- Serve the Thai green curry vegetable stir fry over your choice of cooked rice or noodles.
- For garnish, sprinkle additional basil leaves on top, if desired.