Easy Thai Vegetable Curry with green curry paste and coconut milk. Made with Asian eggplant, baby bok choy, snow peas, mushrooms, zucchini, pepper and more! Serve on jasmine rice.
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 6people
Ingredients
3tbspoil
2mediumred onionscut into strips
1mediumorange bell peppercored and cut into strips
2zucchinicut into chunks
3asian eggplantssliced
5-6baby boy choyhalved
2cupsmushroomshalved
2cupssnow peas
3canscoconut milkapprox. 42oz or around 1200ml
4-6tbspgreen curry pastemore or less depending on taste and heat desired
2tbspbrown sugar
1limejuiced
Instructions
Heat oil in a wok or large skillet over medium high heat.
Sauté the onion, pepper, zucchini, eggplant and mushrooms for a few minutes.
Add in the baby bok choy, snow peas and coconut milk. Lower heat to medium and heat just till it starts to boil/bubble. This should take just a few minutes.
Stir in the curry paste and brown sugar until dissolved. Cover with lid and let the cook until the vegetables are tender. This should take around 5 minutes.
Remove from heat and stir in the fresh squeezed lime juice.