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Thai Green Vegetable Curry

A Thai-inspired green curry loaded with veggies and served over rice. Recipe by The Friendly Feast
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 3 T coconut oil
  • 1 large sweet or yellow onion chopped
  • 1 red bell pepper deseeded and thinly sliced or chopped
  • 1 zucchini halved and sliced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 1 tsp ginger powder
  • 1 Tbs soy sauce
  • 2 Tbs green curry paste (I used Thai Kitchen brand)
  • 1 14.5 oz can full fat coconut milk
  • 2 cups fresh spinach or watercress
  • 1 Tbs fresh lime juice
  • 1/4 tsp salt to taste
  • 2 cups cooked basmati rice
  • chopped cilantro

Instructions
 

  • **For the rice, you may use bagged, pre-cooked rice or make your own. My favorite way is by using my instant pot. 1 cup rice, 1 1/4 cup water, high pressure for 1 minute and let natural pressure release for 10 minutes. Easy peasy.
  • Heat oil in large wok or pan on medium. Add onion, bell pepper, and carrots and saute for 5 minutes stirring occasionally. Add garlic and zucchini and saute 5 minutes more. Reduce heat to med-low and add the curry paste, soy sauce, and ginger powder and stir, cooking for 1 minute. Pour in the coconut milk and greens and simmer for 4 minutes. Finish off with lime juice and salt. Serve over rice with a lime wedge and chopped cilantro.