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Top-down bowl of Thai green curry vegetables with glossy coconut sauce, red chili slices, and torn basil beside jasmine rice

Simmered Thai Green Curry Vegetables in Coconut Milk

A stovetop green curry with broccoli, bell pepper, zucchini, and snap peas simmered in coconut milk, ready to eat over rice in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 747
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil (vegetable or avocado)
  • 3 tbsp green curry paste Mae Ploy or similar
  • 400 ml full-fat coconut milk / 1 can; not light
  • 120 ml vegetable broth
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce or tamari for gluten free
  • 1 red bell pepper, sliced medium (150 g)
  • 200 g broccoli florets cut small and even
  • 1 zucchini, sliced medium (200 g)
  • 100 g snap peas
  • 100 g bamboo shoots, canned, drained
  • 1/2 cup Thai basil leaves plus more for garnish
  • 1 lime, juiced
For Serving
  • 2 cups jasmine rice, cooked / about 370 g
  • 1 red chili, sliced , optional
  • lime wedges for serving

Method
 

  1. Cook the jasmine rice according to the package directions and keep it warm.
  2. Heat the oil in a 12-inch / 30 cm skillet or wok over medium heat.
  3. Add the green curry paste and fry for 1 minute, stirring, until fragrant and slightly darker.
  4. Pour in half the coconut milk and stir to combine. Simmer for 2 minutes until it thickens slightly and the oil starts to separate at the edges, this is normal.
  5. Add the remaining coconut milk, vegetable broth, brown sugar, and soy sauce. Bring to a gentle simmer.
  6. Add the broccoli and simmer for 3 minutes.
  7. Add the bell pepper, zucchini, and bamboo shoots. Simmer for 4 minutes until the vegetables are crisp-tender.
  8. Add the snap peas and simmer 2 minutes more.
  9. Remove from the heat and stir in the lime juice and Thai basil leaves until the basil wilts.
  10. Taste and adjust with more soy sauce or sugar if needed. Serve over the rice, topped with sliced chili and extra basil.

Notes

  • Fry the curry paste before adding liquid, this deepens the flavor.
  • Use full-fat coconut milk only, light versions turn the sauce watery.
  • Add vegetables in stages, broccoli first and snap peas last.
  • Check your curry paste label if you need this fully vegan, some brands include shrimp paste.