Description
A flavorful Thai-inspired green curry rice dish that combines coconut milk, green curry paste, and fresh vegetables for a deliciously aromatic meal.
Ingredients
Units
Scale
- 2 medium zucchini or eggplant
- 2 bell peppers
- 1/2 onion
- 2 garlic cloves
- 1/2 cup (120 ml) coconut milk
- 2 tbsp green curry paste
- 3 tbsp soy sauce
- 2 tbsp lime juice
- Several fresh basil leaves
- 1/2 tsp powdered ginger
- Salt, to taste
- Vegetable oil, for frying
- Flour, for coating
Instructions
- Wash and cut the zucchini or eggplant into medium pieces. Coat them with flour.
- Heat some vegetable oil in a pan over medium heat. Fry the coated zucchini or eggplant pieces until golden brown. Remove and set aside.
- In the same pan, add the bell peppers cut into squares, finely sliced onion, and minced garlic. Sauté for about 5 minutes until the onion is soft and translucent.
- Add the green curry paste and powdered ginger to the pan, stirring well to combine with the vegetables.
- Pour in the coconut milk, soy sauce, and lime juice. Stir everything together and let it simmer for about 10 minutes.
- Return the fried zucchini or eggplant to the pan. Stir to coat them in the sauce and cook for an additional 5 minutes.
- Season with salt to taste and garnish with fresh basil leaves before serving.
Notes
If you can’t find green curry paste, you can substitute with red curry paste for a different flavor profile. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Serve with steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 900
- Fat: 22
- Carbohydrates: 30
- Fiber: 5
- Protein: 6
- Cholesterol: 0