A 15 minute number that is beautifully fragrant with the aroma of fresh kaffir lime leaves and just the right amount of heat from the green curry paste. Frozen veggies make the bulk of this dish, and are a nutritious fall back for when you don’t have time to shop, wash and chop fresh ingredients. I always keep a bag in the freezer. If we are especially hungry I add a thinly sliced organic chicken breast to the curry and let it poach for a few minutes. Otherwise, we are quite happy to go vego on this as well or add a can of chickpeas to bulk the dish out.
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Green Vegetable Curry
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
A vibrant, flavorful curry packed with green vegetables and coconut milk. Perfect for a quick weeknight meal or a satisfying lunch.
Ingredients
- 1 tbsp coconut oil
- 2-3 tbsp green curry paste
- 1/2 small capsicum, cut into chunks
- 1 (270ml) can (10 oz) coconut milk
- 1 cup (237 ml) water
- 6-8 medium fresh whole kaffir lime leaves
- 3 cups (705 ml) (300 g) organic frozen vegetable mix (cauliflower, broccoli, carrot and green bean mix)
- 1 (400g) can (14 oz) chickpeas, rinsed
- 1 sprig coriander, chopped
- 1 red long chilli, sliced thinly
- 1 lime, cut in half
Instructions
- Heat coconut oil in a medium saucepan over medium heat. Add curry paste and capsicum and allow to sizzle for a minute, stirring.
- Pour in coconut milk and water. Gently crush kaffir lime leaves with your fingers and drop into the liquid. Increase heat to high and bring the liquid to a boil.
- If using thinly sliced chicken breast, add it now and cook for two minutes, bringing the liquid back to a boil.
- Add frozen vegetables and chickpeas, if using. Bring back to a boil, then reduce heat to a simmer and cook for a further 5 minutes.
To serve
- Serve hot with a sprinkling of coriander leaves, sliced chilli and a squeeze of lime juice.
Notes
- For a richer flavor, toast the green curry paste in the oil for 1-2 minutes before adding the capsicum.
- If you don’t have kaffir lime leaves, you can substitute with 1 teaspoon of lime zest and a squeeze of lime juice.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 8
- Protein: 10
Frequently Asked Questions
What vegetables work best in a green vegetable curry?
Vegetables that hold up to simmering work well, like zucchini, green beans, broccoli, peas, and spinach. Leafy greens like spinach should go in at the very end since they wilt in just a minute or two. 
How do I prevent the coconut milk from curdling in the curry?
Avoid boiling the curry vigorously once the coconut milk is added. A gentle simmer is enough to cook the vegetables through and will keep the sauce smooth.
Can I adjust the heat level of a green curry?
Yes, the spice level depends on how much green curry paste you use. Start with less than the recipe suggests if you’re sensitive to heat, taste, and add more gradually until it reaches the level you want.
