Thai Green Curry with Vegetables - A Quick, Healthy Dinner Recipe - I make this all the time!

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 higher protein option, while seitan is often cheaper.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier and red curry paste is usually less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

Cook brown basmati rice according to package instructions and set aside.

In a large sauté pan or wok, heat a few tablespoons of vegetable broth over medium-high heat.

Add the sliced onion and stir until softening.

Add the minced ginger and garlic, and stir until fragrant.

If using sweet potatoes, add them next and steam for 5-8 minutes, covered.

Add the carrots, broccoli, and bell peppers; stir and cook for 3-4 minutes.

In a blender, combine the remaining vegetable broth, lite coconut milk, soy sauce, Thai green curry paste, and lime juice; blend until smooth.

Add the shiitake mushrooms and zucchini to the pan with the other vegetables.

Pour the blended curry sauce over the vegetables and stir to combine.

Add the steamed tempeh and stir gently to combine.

Simmer everything together for a few minutes until heated through.

Serve over brown basmati rice and garnish with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens