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Creamy Thai Green Curry with Spring Vegetables

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A quick and easy homemade Thai green curry featuring fresh spring vegetables in a creamy coconut milk sauce, perfect for a comforting and vibrant weeknight meal.

Ingredients

Scale
  • 3 tablespoons Thai green curry paste (authentic brands like Mae Ploy or Thai Kitchen recommended)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup snap peas, strings removed
  • 1/2 cup baby carrots, sliced diagonally
  • 1/2 cup sugar snap peas (optional)
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup vegetable broth or water
  • A handful fresh Thai basil leaves, roughly chopped
  • Juice of 1 lime
  • 1 tablespoon fish sauce (or soy sauce for vegetarian version)
  • 1 teaspoon brown sugar
  • 1 tablespoon vegetable or coconut oil for sautéing
  • Optional protein: firm tofu cubes or peeled shrimp

Instructions

  1. Prep the vegetables: Trim and cut asparagus into 2-inch pieces, slice baby carrots diagonally, remove strings from snap peas, and thinly slice the onion. Mince garlic and grate fresh ginger.
  2. Blanch the spring vegetables: Bring a pot of salted water to a boil. Add asparagus, baby carrots, and snap peas for 1-2 minutes until crisp-tender. Drain and immediately plunge into ice water to stop cooking and preserve color. Drain again and set aside.
  3. Sauté aromatics: Heat 1 tablespoon oil in a large skillet over medium heat. Add sliced onion, minced garlic, and grated ginger. Cook until fragrant and onions soften, about 3-4 minutes, stirring frequently.
  4. Cook curry paste: Add 3 tablespoons of Thai green curry paste to the skillet. Stir constantly to toast the paste and release essential oils for about 2 minutes.
  5. Add coconut milk and broth: Pour in the can of coconut milk and 1/2 cup vegetable broth or water. Stir to combine and bring to a gentle simmer. Cook for 4-5 minutes until slightly thickened.
  6. Season the curry: Mix fish sauce (or soy sauce), brown sugar, and lime juice in a small bowl. Add this mixture to the skillet and stir well.
  7. Add blanched vegetables: Gently fold in the blanched asparagus, carrots, and snap peas. Heat through for 2-3 minutes.
  8. Finish with fresh herbs: Remove from heat and stir in chopped fresh Thai basil leaves. Taste and adjust seasoning if necessary.
  9. Serve immediately over steamed jasmine rice or your favorite noodles.

Notes

Toast the curry paste to release its flavors. Blanch vegetables to keep them crisp and vibrant. Adjust spice level by varying curry paste amount. Use full-fat coconut milk for best creaminess. Cook protein separately to avoid overcooking. The curry freezes well for up to 2 months.

Nutrition

Keywords: Thai green curry, creamy curry, spring vegetables, quick Thai recipe, coconut milk curry, vegetarian Thai curry, easy weeknight dinner

Find it online: https://lucydishes.com/creamy-thai-green-curry-with-spring-vegetables-easy-homemade-recipe/