Vegetable Thai Green Curry

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Total Time
50mins
Prep
20 mins
Cook
30 mins

This recipe is an adapted version of Thai green curry since some ingredients for this were a little hard to get hold of. I like to serve this with my Coconut Rice or plain boiled rice. You can use whatever vegetables or tofu you prefer.

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Ingredients

Nutrition

Directions

  1. Heat the wok on high add the ginger, chili, cumin-coriander and stir fry until the chili softens. If it looks like it may burn add a couple of tablespoons of the coconut cream.
  2. Add the vegetables, add a few splashes of soy sauce and stir fry for about 5-10 minutes until the vegetables begin to soften.
  3. Add the remaining ingredients with the exception of the coriander. Wait until the mixture is heated through.
  4. Blend the coriander in a food processor and add 5 minutes before serving. If you add this too early the curry will not retain its green color.
Most Helpful

4 5

Made for Make it Healthier Tag - I made this with the following changes I used only cumin for the teaspoon "cumin coriander powder" My husband is allergic to Chili powder so I used red pepper there and for the coconut cream I used Low-Fat Coconut Cream (Or Milk) Substitute I also used sugar instead of splenda because I do not like the aftertaste of splenda.