Thai Green Vegetable Curry
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.
cut into strips
orange bell pepper
cored and cut into strips
cut into chunks
baby boy choy
approx. 42oz or around 1200ml
green curry paste
more or less depending on taste and heat desired
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.
Serve over rice.
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