Thai Green Vegetable Curry
A Thai-inspired green curry loaded with veggies and served over rice. Recipe by The Friendly Feast
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.