Name: Thai Green Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon certified organic canola oil; 2 cloves garlic (minced); 2 tablespoons green curry paste; 1 medium onion (finely chopped); 14 ounces can light coconut milk (or regular coconut milk); 1 cup low sodium vegetable broth; 1 small delicata squash – about 3/4 pound to 1 pound – cut in half lengthwise, seeds scraped out – and sliced into 1/2-inch thick half moons (keep a few slices on the side – about 6 to 8 slices – if you’d like to pan fry them and use them as toppings before serving. Read the Note at the end of the recipe for more information on how to).); 1 zucchini (chopped into bite size pieces); 1 cup snow peas (strings removed); 6 baby corn (chopped bite size); 1-2 fresh chilis (or Thai chilies if you prefer more heat); 2 tablespoons fish sauce; 2 teaspoons granulated sugar; 15-20 basil leaves; 1/4 cup fresh cilantro leaves

Thai Green Curry Recipe

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★★★★★

5 from 1 review

Creamy and nutty delicata squash is just one of the healthy ingredients in this pungent, spicy and sweet Thai Green Curry Recipe. Delicious and ready in 25 minutes!

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 people 1x
Category: Main
Method: Stove top
Cuisine: Thai

Ingredients

Scale

1 tablespoon certified organic canola oil
2 cloves garlic (minced)
2 tablespoons green curry paste
1 medium onion (finely chopped)
14 ounces can light coconut milk (or regular coconut milk)
1 cup low sodium vegetable broth
1 small delicata squash – about 3/4 pound to 1 pound – cut in half lengthwise, seeds scraped out – and sliced into 1/2-inch thick half moons (keep a few slices on the side – about 6 to 8 slices – if you’d like to pan fry them and use them as toppings before serving. Read the Note at the end of the recipe for more information on how to).)
1 zucchini (chopped into bite size pieces)
1 cup snow peas (strings removed)
6 baby corn (chopped bite size)
1–2 fresh chilis (or Thai chilies if you prefer more heat)
2 tablespoons fish sauce
2 teaspoons granulated sugar
15–20 basil leaves
1/4 cup fresh cilantro leaves

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Instructions

In a pan over medium high heat, add oil, garlic and onion and cook for 1 minute.
Add curry paste, stir and cook for 30 seconds.
Add coconut milk and bring to a boil.
Add chicken stock and bring to a boil.
Add vegetables (squash, zucchini, snow peas, baby corn, chilies), fish sauce and sugar, and stir. Lower heat to a simmer and cook for 15-20 minutes, until vegetables are tender.
Tear basil leaves using your fingers and add to the curry right before serving.
Top with cilantro leaves.

Notes

This Thai Green Curry Recipe is:
Very high in vitamin C
High in manganese
No cholesterol

You can keep a few slices of acorn squash on the side and quickly pan fry them with a little olive oil on each side for about 3 minutes, until golden brown. Season with salt and pepper and use them as topping for the curry before serving. This will add more texture and a smoky element to the Thai green curry recipe.

Nutrition

Serving Size:
Calories: 150
Sugar: 5.8 g
Sodium: 966.1 mg
Fat: 8.4 g
Saturated Fat: 3.6 g
Carbohydrates: 14.3 g
Fiber: 2.2 g
Protein: 1.5 g
Cholesterol: 0 mg

Keywords: recipe, vegetarian, stew, Asian, healthy

Find it online: https://pickledplum.com/thai-green-curry-recipe/