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Spring Vegetable Thai Green Curry! This curry is packed with flavor and tons of vegetables. Quick green curry sauce with peppers, asparagus and peas. Vegan and Gluten-Free | www.delishknowledge.com

Spring Vegetable Thai Green Curry

  • Author: Alex

Description

Spring Vegetable Thai Green Curry! This curry is packed with flavor and tons of vegetables. Quick green curry sauce with peppers, asparagus and peas. Vegan and Gluten-Free. 


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 green bell pepper, sliced thin
  • 2 red bell peppers, sliced thin
  • 1 medium white or yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoon freshly ground ginger
  • 1 bunch asparagus, woody ends removed, sliced into 1” pieces 
  • 2 tablespoons green curry paste (I like Thai Kitchen brand) 
  • 1 (14 ounce) can unsweetened coconut milk 
  • 1/2 cup frozen green peas
  • 1 teaspoon brown sugar
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons soy sauce (or tamari for gluten-free version) 
  • 1/2 cup Thai basil (can sub regular basil if you can’t find Thai) 
  • Jasmine or Basmati rice, for serving 

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the peppers, onion, garlic and ginger and saute for 5-6 minutes until soft, stirring often. 
  2. Add in the asparagus then whisk in the green curry paste, coconut milk, green peas, sugar, vinegar and soy sauce. Simmer for an additional 5-6 minutes, until asparagus is cooked through and sauce has thickened a bit. 
  3. Taste, adding more soy sauce or salt if needed. Stir in the Thai basil and serve over rice.