Veggie Heavy Thai Green Curry

Curry is a favorite in my household! We make this recipe at least twice a month and always have leftovers for days. This curry is a super nutrient-dense, veggie heavy lunch or dinner option and freezes well if need be. We use Thai Curry Paste instead of making the paste from scratch to save time and energy, but if you are looking for a more authentic curry option, making the paste from fresh ingredients is always a winning choice!

Enjoy~

Ingredients:

  • 1 cup brown brown basmati rice

  • 2 teaspoons coconut oil or olive oil

  • 1 small white onion, diced

  • 1 tablespoon finely chopped fresh ginger

  • 1 sprig lemon grass, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 medium broccoli floret

  • 1 medium potato OR half a bag of baby fingerlings

  • 4 carrots, roughly chopped

  • 1/2 cup sugar snap peas

  • Pinch of salt

  • Pinch of cumin

  • 2 tablespoons Thai Green Curry Paste (sub for red for a bolder flavor)

  • 1 can (14 ounces) coconut milk (I use full-fat coconut cream for a richer curry)

  • ½ cup water

  • 1 ½ teaspoons coconut sugar, raw sugar or brown sugar

  • 1 ½ teaspoons rice vinegar or fresh lime juice

  • 1 ½ teaspoon soy sauce or coconut aminos

Instructions:

  1. To roast the vegetables, preheat oven to 425, toss broccoli, carrots and potatoes in a large bowl with coconut oil, sprinkle with cumin and black pepper. Lay tossed veggies on a cookie sheet (with plenty of space between), cook for 15-20 minutes. Pull out and let sit.

  2. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve

  3. Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple tablespoons of oil. Cook the onion, ginger and garlic and lemongrass with a sprinkle of salt for about 5 minutes, stirring often. Add the mushrooms and cook for 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

  4. Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoons sugar. Bring the mixture to a simmer. Add roasted veggies and reduce heat as necessary to maintain a gentle simmer, about 5 to 10 minutes.

  5. Stir the sugar snap peas into the mixture and cook until desired consistency (maintaining a crunch in the sugar snap peas). Remove the curry from heat and season with rice vinegar and soy sauce. Season to taste. Divide rice and curry into bowls and garnish with chopped basil (optional)

Did you make this recipe? What did you think?

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