Thai Green Curry Vegetables

This Thai Green Curry Vegetables dish features a vibrant medley of fresh vegetables coated in a fragrant coconut green curry sauce, perfect for a flavorful vegetarian BBQ experience. It's a delightful combination of spices and textures that will transport your taste buds to Thailand.

Ingredients

• Coconut milk - 400 ml
• Green curry paste - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Bell pepper (red) - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Baby corn - 100 grams, halved
• Broccoli florets - 100 grams
• Sugar snap peas - 100 grams
• Fresh basil leaves - 10 grams
• Lime juice - 1 tablespoon
• Soy sauce - 1 tablespoon
• Salt - to taste
• Cooked jasmine rice - 200 grams (for serving)

Steps

1. In a medium saucepan, heat the vegetable oil over medium heat.
2. Add the green curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and stir well to combine with the curry paste.
4. Bring the mixture to a gentle simmer.
5. Add the sliced bell pepper, zucchini, carrot, baby corn, broccoli, and sugar snap peas to the saucepan.
6. Cook for about 10-15 minutes, stirring occasionally, until the vegetables are tender but still crisp.
7. Stir in the soy sauce, lime juice, and fresh basil leaves, and cook for an additional 2 minutes.
8. Taste and adjust seasoning with salt if needed.
9. Serve the green curry vegetables over cooked jasmine rice.

Nutrition

• Calories: 400
• Protein: 9 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 17 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from coconut milk, which can provide energy.

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