Name: Green Curry Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 (14 ounce) cans unsweetened coconut milk; 2 medium yellow squash; 1 medium zucchini; 3 tablespoons sesame oil, divided; 1 large sweet onion, sliced; 1 cup snow peas; 0.5 cup sliced fresh mushrooms; 1 tablespoon garlic, minced; 1 tablespoon green curry paste, or more to taste; 1 cup frozen peas; 1 cup vegetable broth; 0.5 cup baby corn, drained; 0.5 cup sliced bamboo shoots, drained; 1 tablespoon white sugar; 1 tablespoon soy sauce; 1 (12 ounce) package extra-firm tofu, cubed; 1 cup fresh bean sprouts; 10 leaves fresh basil

Green Curry Vegetables

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Sauteed vegetables with a spicy green curry sauce. Yum! Serve over cooked white or jasmine rice.

Recipe by Sarah Dipity

Published on April 5, 2004

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hrs

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

2 (14 ounce) cans unsweetened coconut milk
2 medium yellow squash
1 medium zucchini
3 tablespoons sesame oil, divided
1 large sweet onion, sliced
1 cup snow peas
½ cup sliced fresh mushrooms
1 tablespoon garlic, minced
1 tablespoon green curry paste, or more to taste
1 cup frozen peas
1 cup vegetable broth
½ cup baby corn, drained
½ cup sliced bamboo shoots, drained
1 tablespoon white sugar
1 tablespoon soy sauce
1 (12 ounce) package extra-firm tofu, cubed
1 cup fresh bean sprouts
10 leaves fresh basil

Directions

Skim cream off the top of the coconut milk; set both cream and milk aside. Slice yellow squash and zucchini lengthwise, then cut each slices into quarters.
Heat 1/2 of the sesame oil in a large skillet over medium-high heat. Saute squash, zucchini, onion, pea pods, mushrooms, and garlic until tender, 5 to 7 minutes. Do not brown.
Heat remaining oil in a separate large frying pan over medium heat. Fry curry paste with coconut cream in the hot oil for 1 minute to take the bitterness off of the spice. Add coconut milk, frozen peas, vegetable broth, baby corn, bamboo shoots, sugar, and soy sauce; bring just barely to a boil. Reduce heat and simmer, 20 to 30 minutes.
Just before serving, stir in tofu, sprouts, and basil. Cook until heated through, about 5 minutes.

Cook's Notes:

Unless you have a high tolerance for hot food, do not exceed 2 tablespoons curry paste.

You can use vegetable oil instead of sesame, chicken broth instead of vegetable, and canned straw mushrooms instead of fresh.

Nutrition Facts (per serving)

438	Calories
38g	Fat
20g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 438
% Daily Value *
Total Fat 38g	49%
Saturated Fat 26g	131%
Sodium 337mg	15%
Total Carbohydrate 20g	7%
Dietary Fiber 7g	24%
Total Sugars 8g
Protein 11g
Vitamin C 27mg	136%
Calcium 263mg	20%
Iron 9mg	48%
Potassium 736mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.