Thai green curry with fresh vegetables
What does it include?
Ingredients
- 1 onion in strips
- 1 zucchini, cubed
- 1 yellow pepper in strips
- 200 g mushrooms
- 2 tablespoons green curry paste
- 400 ml coconut milk
- 1 tablespoon oil
- fresh cilantro
- Salt to taste
- White rice to accompany
How to prepare it step by step?
Preparation
- Heat the oil in a deep frying pan or wok over medium heat.
- Add the onion and sauté for 3 minutes until translucent and fragrant.
- Add the pepper, zucchini and mushrooms, sautéing for 6 more minutes until the vegetables are tender but crisp.
- Add the green curry paste and mix for 1-2 minutes to release all its aromas and spices.
- Pour in the coconut milk and stir gently until the curry paste is completely integrated into the milk.
- Reduce heat to low, cover and cook for 12–15 minutes, stirring occasionally, until flavors blend and sauce thickens slightly.
- Adjust salt to taste.
- Serve hot accompanied by cooked white rice.
- Garnish with fresh chopped cilantro and, if desired, add chili slices for an extra touch of spiciness.
Full description
Immerse yourself in a feast of flavors with this exquisite Thai green curry. Creamy coconut milk and aromatic curry paste merge in a dance of traditional spices, while fresh sautéed vegetables add crunchy, juicy textures. Ideal as a vegetarian main or side dish, this curry will transport you to the vibrant markets of Thailand with every bite. Garnish with fresh cilantro for a fragrant finishing touch.
