Quick Thai Inspired Green Curry Recipe - Laura Vitale - Laura in the Kitchen Episode 932

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: soy milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be lower in sodium.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based option, while pork can be less expensive.

eggplant

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini has fewer calories and carrots are often more affordable.

Heat vegetable oil in a large pot.

Add chopped onions and minced garlic; sauté until softened and slightly colored.

Add green curry paste to the pot and stir for a few seconds until fragrant.

Add asparagus, green beans, and cauliflower to the pot; stir to combine with the paste.

Pour in light coconut milk and vegetable stock; stir to combine.

Bring the mixture to a boil, then reduce heat to medium.

Let the curry simmer for about 10 minutes until the vegetables are tender.

Taste the curry and adjust seasoning if necessary, using fish sauce or soy sauce if needed.

Serve the curry topped with fresh cilantro and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens