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Thai Green Curry with Vegetables
Servings: 4
Calories: 360kcal
Ingredients
- 1 tablespoon oil
- 2 to 4 tablespoons Thai green curry paste
- 1 can coconut milk
- 1 large yellow onion sliced
- 1 medium zucchini cut half lengthwise and cut into ½ inch slices, about 1.5 cups
- 8 oz cremini mushrooms quartered, about 1.5 cups
- 1½ cups thai eggplant cut into 1.5 inch cubes, graffiti or japanese eggplant
- 1 teaspoon salt
- 1 cup snap peas
- 1 small orange pepper 1 cup cut into 2 inch long slices
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce or tamari
- ½ fresh lime juiced
- ¼ cup cilantro
- ¼ cup thai basil
Instructions
- Set the Instant Pot to saute mode and heat oil. Add green curry paste and saute for 30 seconds or until fragrant. Stir in coconut milk. Add onion, zucchini, mushrooms, eggplant and salt. Stir well.
- Close the Instant Pot lid with the pressure valve to sealing and adjust the pressure cook time to 1 minute on low pressure. If you do not have the low pressure option, you can set the time to zero minutes.
- Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Stir in the snap peas and pepper. Add brown sugar, soy sauce and lime juice. Mix well and taste for the spice & salt. Add more curry paste and salt if needed.
- Cook on sauté mode until the curry comes to a gentle boil. Press cancel, garnish with cilantro & basil. Allow to cook for 5 mins before serving as the curry thickens a bit. Serve with steamed jasmine rice.
Video
Notes
Tips:
- Add baked tofu for added proteins
- If you like to add proteins such as chicken or shrimp, sauté the chicken (cut into thin 1-inch strips) or shrimp along with the curry paste
- For a more soupy curry add ½ cup of vegetable broth along with the coconut milk
1. Heat oil in a large skillet or wok. Add green curry paste and saute for 30 seconds or until fragrant. Stir in coconut milk and ½ cup of water. Add onion, zucchini, mushrooms, eggplant, and salt. Stir well.
2. Cook covered on medium heat for 10 minutes or until all the veggies are cooked soft.
3. Stir in the snap peas and pepper. Add brown sugar, soy sauce, and lime juice. Mix well and taste for the spice & salt. Add more curry paste and salt if needed. Cook uncovered on medium heat until the curry comes to a gentle boil. Garnish with cilantro & basil. Serve with steamed rice.
Nutrition
Calories: 360kcal | Carbohydrates: 26g | Protein: 7g | Fat: 28g | Saturated Fat: 22g | Sodium: 862mg | Potassium: 1010mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2644IU | Vitamin C: 72mg | Calcium: 75mg | Iron: 3mg
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