25-Minute Thai Green Curry with Spring Veg – Irresistible Flavor!
A flavorful Thai Green Curry with Spring Veg that’s easy to make and packed with fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
- 1 tbsp coconut oil
- 2 tbsp Thai green curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 cup sliced bell peppers
- 1 cup chopped asparagus
- 1 cup snap peas
- 1 cup sliced zucchini
- 1 tbsp fish sauce (optional)
- 1 tbsp brown sugar
- Fresh basil leaves for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add Thai green curry paste and stir for 1 minute.
- Pour in coconut milk and vegetable broth. Bring to a simmer.
- Add bell peppers, asparagus, snap peas, and zucchini.
- Cook for 8-10 minutes until vegetables are tender.
- Stir in fish sauce and brown sugar.
- Garnish with fresh basil before serving.
Notes
- For a keto version, skip brown sugar or use a keto-friendly sweetener.
- Use low-fat coconut milk for a lower-calorie option.
- Replace fish sauce with soy sauce for a vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg