How to make green curry with mixed vegetables

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a healthier protein alternative with more nutrients.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be fresher and tailored to taste.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often more affordable and convenient.

Cut the carrot into chunks by rotating it and slicing through.

Cut the yellow squash into small chunks.

Cut the red skin potatoes in half and then into chunks.

Cut the long string beans into small pieces.

Remove the white part from the bell pepper and chop it into pieces.

Heat 1 tablespoon of high smoke point cooking oil in a large pan over high heat until hot.

Add the green curry paste to the hot oil and sauté for about 30 seconds.

Add all the mixed vegetables to the pan and stir-fry for a couple of minutes.

Add 1 tablespoon of tamarind paste and 1 tablespoon of brown sugar to the vegetables and sauté for another 2-3 minutes.

Add 1 small can (13 oz) of coconut milk to the pan and stir to combine.

Cover the pan and bring the mixture to a boil, then stir.

Taste the mixture and adjust seasoning with salt or more lime juice if desired.

Simmer the curry for about 8 minutes until the potatoes are soft.

Add chopped cilantro and basil to the curry and stir for about a minute until fragrant.

Serve the green curry over jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens