Thai Green Curry Veg Recipe

Introduction

Ingredients

• 1 cup of broccoli florets
• 1 cup of sliced carrots
• 1 cup of sliced bell peppers
• 1 cup of sliced mushrooms
• 1 cup of sliced onions
• 1 cup of sliced zucchini
• 1 can of coconut milk
• 2 tablespoons of green curry paste
• 1 tablespoon of soy sauce
• 1 tablespoon of brown sugar
• 1 tablespoon of vegetable oil
• 1/4 cup of chopped cilantro

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the onions and sauté until they are translucent.
3. Add the carrots, bell peppers, and zucchini and sauté for 5 minutes.
4. Add the mushrooms and broccoli and sauté for an additional 5 minutes.
5. Add the green curry paste and stir well to coat the vegetables.
6. Add the coconut milk, soy sauce, and brown sugar and stir well to combine.
7. Bring the mixture to a boil and then reduce the heat to low.
8. Cover the pot and let the curry simmer for 15 minutes.
9. Remove the pot from the heat and stir in the chopped cilantro.
10. Serve hot with steamed rice.

Nutrition

• Calories: 224
• Protein: 3g
• Fat: 18g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 6g
• Sodium: 464mg

Tips and Tricks

• If you like your curry spicier, you can add more green curry paste.
• You can use any vegetables you like in this recipe. Just make sure to adjust the cooking time accordingly.
• If you don't have green curry paste, you can use red curry paste instead.
• You can use light coconut milk instead of regular coconut milk to reduce the fat content of the dish.
• If you are vegan or vegetarian, make sure to use a vegan or vegetarian green curry paste.
• You can add some tofu or tempeh to the dish to increase the protein content.

Conclusion