This super simple Vegetarian Thai Green Curry has become and absolute favorite around here recently. It’s quick enough that you could make it on a weeknight, and holds up super well for leftovers.
The best thing about curry dishes like this one is that they are SO versatile. Add whatever veggies you like and scope out what’s in season and on sale. You can’t go wrong! The ingredient list may seem long at first glance, but trust me - this recipe does not require a ton of effort! To cut down on time, consider buying pre-chopped veggies. This meal is loaded with fiber, healthy fats (coconut milk!) and plant protein for a super satisfying veggie filled meal.
VEGETARIAN THAI GREEN CURRY
1 small white onion, diced
2 tbsp minced garlic (about 2-3 cloves)
2 tbsp minced ginger
2 large bell peppers, diced
3 zucchini, diced
3 large carrots, sliced into 1/2 inch coins
12 ounce bag of trimmed green beans, chopped into 1 inch pieces
4 tbsp thai green curry paste (I use this brand)
1 can full fat coconut milk + 1 can water
2 cans chickpeas, drained and rinse
juice of 2 limes
2 tsp honey
salt & pepper
Heat 1 tbsp coconut oil (or oil of choice) in a large dutch oven or deep pan.
Add onion, garlic and ginger and and saute for 3-4 minutes to soften.
Add peppers, carrots, green beans, zucchini and season well with salt and pepper. Saute for about 5-6 minutes until the veggies soften a little
Mix in the green curry paste and stir to coat vegetables.
Mix in coconut milk + water + chickpeas and bring to a boil. Simmer for 10-15 mins.
Add lime juice and honey.
Optional: mix in green to wild at the end!
Serve with brown basmati rice, cilantro and red pepper flakes.