Thai Green Curry with Vegetables
PrintThai Green Curry with Vegetables
Take your taste buds on a journey with Thai Green Curry with Vegetables. This vibrant dish features a fragrant green curry sauce enveloping tofu or chicken and a medley of fresh vegetables. With its exotic flavors and beautiful presentation, this curry is a delightful and satisfying meal.
- Total Time: 35 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 400 ml coconut milk
- 200 g tofu or chicken breast
- 1 green bell pepper
- 1 red bell pepper
- 100 g snap peas
- 1 zucchini
- 2 tbsp green curry paste
- 1 tbsp soy sauce
- 1 lime
- Fresh basil leaves
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Heat vegetable oil in a large pan over medium heat. Add the green curry paste and cook for 2 minutes until fragrant.
- Add the tofu or chicken breast, cut into cubes, and cook until browned.
- Pour in the coconut milk and bring to a simmer.
- Add the sliced bell peppers, snap peas, and zucchini. Cook for 10 minutes until the vegetables are tender.
- Stir in the soy sauce and squeeze in the lime juice.
- Season with salt to taste.
- Garnish with fresh basil leaves before serving. Enjoy!
