Green Veg Thai Curry Recipe

A luscious recipe that can be consumed as an appetizer with its spicy seasonings, perfect for the ones trying to get in shape! Traditionally green curry paste is used in Thai food, but it can be used in a variety of dishes. There are many health benefits of green curry paste that makes this item not only a tasty but healthy addition to a recipe.

Nutritional info

  • 26.3 mg
    Calcium
  • 6.1 gm
    Total Fat
  • 0.8 mg
    Iron
  • 101.9 kcal
    Energy
  • 32.5 mg
    Vitamin C
  • 6.4 gm
    Carbohydrate
  • 1.6 gm
    Protein
  • 35.1 mcg
    Vitamin A

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1/4 Diced Cup(18.0 gm) Broccoli

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1/4 Diced Cup(36.0 gm) Yellow Capsicum

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1/4 Diced Cup(32.0 gm) Red Capsicum

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1/4 Diced Cup(22.0 gm) Yellow Zucchini

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1/4 Diced Cup(24.0 gm) Mushroom

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5.0 Number(1.0 gm) Basil Leaves

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2.0 Number(2.0 gm) Green Chilli

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2.0 Number(0.18 gm) Black Pepper

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1.0 Tbsp(15.0 ml) Coconut Milk

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1.0 Tbsp(20.0 gm) Thai Green Curry Paste

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1.0 Chopped Tbsp(3.0 gm) Coriander Leaves

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1.0 Grated Tbsp(4.0 gm) Lemon Zest

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2.0 Chopped Tsp(5.0 gm) Garlic

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1.0 Tsp(2.0 gm) Jeera

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1/4 Tsp(1.0 gm) Salt

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1.0 Tsp(3.0 ml) Oil

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50.0 Ml(50.0 ml) Water
  • In a pan, add 1 tsp oil, 1/4 cup diced yellow zucchini, 1/4 cup diced red capsicum , 1/4 cup diced yellow capsicum, 1/4 cup diced mushroom, cooked broccoli, 5 basil leaves and saute well.

  • Add 1/4 tsp salt, 1 tbsp green thai paste & saute well, add water.

  • Add 1 tbsp coconut milk and simmer for a minute.

  • Serve hot.