Vegetable Coconut Thai Green Curry
Posted on May 4 2017
This is a clean eating, spicy & delicious Vegetable Coconut Thai Green Curry. There’s nothing quite like a curry to fill the belly, satisfy that curry craving and clear up the sinuses! The great thing about making it yourself, is that you can control all the flavours, spiciness and heat so that you get the exact combination that you love.
This curry is made with green beans, peas, yellow pepper, sweet potatoes, spring onions, fresh basil, coconut milk and Thai green curry paste. It is really SIMPLE and quick (just 30 minutes and it’s DONE!), and you will LOVE the end result I can assure you.
A few more curry recipes for you…Try my Sweet & Sour Cape Malay Chicken Curry, The Best Super Quick Chicken Curry With Sweet Potatoes, or try my One Pan Creamy Basil Chicken & Rice Casserole, or my One Pot Coconut Mustard Chicken Skillet with Quinoa.
A perfect recipe for having friends or family over for dinner…It’s easy to spice up with some green chillies or cool down with a little extra coconut milk. Also, you can buy your Thai green curry paste mild, medium or hot to suit your palate. When you’re not sure how hot your guests like their food, it’s always a safe bet to go with mild, and have some chillies on the side for those who like it HOT.
I love eating a good “clean” bowl of vegetable curry and rice, I feel so great afterwards. There’s no sluggishness or feeling of being too full involved after a healthy meal like this! Just a happy, satisfied tummy which is what we’re all after.
The combination of vegetables I used for this recipe are so complimentary and create a truly scrumptious meal, but you can really use whatever veggies you have on hand…any combination of greens or colourful veggies that you love will work well. I like to have one slightly filling vegetable in the mix so you could use potatoes, butternut, pumpkin or turnips as a substitute for the sweet potato.
The options are endless to make this dish into your very own creation…So, go get your apron on, roll up your sleeves, and create one AMAZING Vegetable Coconut Thai Green Curry to share with your special people. OR, to enjoy in peace and quiet by yourself – something I love to do every now and then!
I’m thinking a bowl of this wholesome goodness, and then a piece of dark chocolate and a steaming hot cup of tea. YES PLEASE!
I hope you love this recipe like I do!
Do you have a favourite vegetarian meal that you make again and again? Tell me what it is in the comments, I love to hear what you’re making.
This is a clean eating, spicy & delicious Vegetable Coconut Thai Green Curry. There’s nothing quite like a curry to fill the belly, satisfy that curry craving and clear up the sinuses!
- 1 cup 240ml coconut milk
- 50 g Thai green curry paste
- 2 cups green beans sliced into 1 inch pieces
- 1 1/2 cups peas
- 3 spring onions finely sliced into rounds
- 1 yellow pepper roughly chopped
- 1 sweet potato medium peeled & sliced into 1 cm cubes
- A few fresh basil leaves
- 1 cup water
- Salt & black pepper
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Prepare the vegetables.
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Place coconut milk and Thai green curry paste in a large saucepan on a medium heat and stir in the paste until it dissolves into the coconut milk.
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Throw in all the vegetables, fresh basil leaves and the cup of water, stir. Cover and simmer for about 15 minutes, stirring once or twice, until the vegetables are tender.
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Season to taste and serve with rice of your choice.
Notes: Add green chillies if you like your curry really hot. You can make this curry with any veggies you have on hand!
