Green Curry with Vegetables
Quick green curry simmered with coconut milk, bell peppers, and bamboo shoots over jasmine rice.
Total
25 min
Prep
10 min
Cook
15 min
Serves
2
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Recipe serves 2
Ingredients
- 1 cup cup Jasmine rice
- 2 tbsp tbsp Green curry paste
- 1 can (13.5 oz) can Coconut milk
- 2 Bell peppers, sliced
- 1/2 cup cup Bamboo shoots, drained
- 1 tbsp tbsp Soy sauce
- 1 tsp tsp Brown sugar
- 1/4 cup cup Fresh basil leaves(optional)
- 1 tbsp tbsp Vegetable oil
Instructions
- 1
Cook jasmine rice according to package directions (about 15 minutes).
- 2
Heat oil in a large skillet over medium heat and fry the green curry paste for 1 minute until fragrant.
- 3
Stir in coconut milk, bell peppers, and bamboo shoots; simmer 8-10 minutes until vegetables are tender.
- 4
Season with soy sauce and brown sugar, simmer 2 more minutes.
- 5
Serve curry over jasmine rice, topped with fresh basil if using.
Nutrition per serving
Calories
620
31% of a 2,000 kcal day
| Protein | 10 g |
| Carbohydrate | 78 g |
| Fat | 30 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 720 mg |
Goes well with this
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Vegetarian Pad Thai
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Thai Green Curry Pilaf
A fusion rice dish using coconut milk, lemongrass, and green curry paste with snap peas.
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