Skip to content Skip to sidebar Skip to footer

THAI GREEN CURRY WITH VEGETABLES

Traditional take-out Thai Green Curry with Vegetables gets a homemade makeover!  With fresh vegetables and flavorful sauce, this healthier version of a decadent restaurant meal is ideal for enjoying reception any night of the week!

Something about the flavors of creamy green curry are with great care satisfying on behalf of me.  Brian and that i don’t get takeout often, but once we do it’s usually some kind of Asian and recently it’s been green curry! i really like all the vegetables and therefore the delicious flavor of the sauce.

THAI GREEN CURRY WITH VEGETABLES
THAI GREEN CURRY WITH VEGETABLES

While it’s ok on behalf of me to enjoy that sort of dish every once during a while, I wanted to make a lower FODMAP version that I could enjoy more frequently.

I chose to use zucchini, carrots, green beans, and baby spinach for my low FODMAP mix – but you'll honestly use 3-4 cups of whatever vegetables you think that will taste delicious!

THAI GREEN CURRY WITH VEGETABLES

INGREDIENTS :

  • 2 tsp extra virgin olive oil
  • 1 Tbsp ginger, minced or grated
  • pinch of sea salt
  • 3 carrots, chopped (about 1 cup)
  • 2 cups cooked rice (I love brown jasmine rice)
  • 1/4 cup chives
  • 1 cup zucchini, chopped
  • 1 cup green beans, cleaned
  • 3 Tbsp homemade Thai Green Curry Paste (your favorite kind will work here!)
  • 14 oz can lite coconut milk (I like the kind with only coconut milk and water on the ingredient list)
  • 1/2 cup vegetable broth (homemade or low sodium)
  • 2 cups baby spinach
  • Juice of 1 lime
  • 1 1/2 tsp tamari

INSTRUCTIONS :

  1. Warm a large skillet over medium heat.
  2. Add 2 tsp olive oil and sauce ginger and chives for about 3 minutes or until fragrant.
  3. Add the carrots, zucchini, and green beans with a pinch of sea salt and cook for about 3 more minutes.
  4. Next, add the curry paste and cook, stirring frequently for about 3 minutes.
  5. Add the coconut milk with the vegetable broth and allow the mixture to bubble. Cover and reduce heat to low for about 10 minutes, or until the carrots are crisp-tender.
  6. Add the spinach to the curry and vegetable mixture. Once wilted, add the lime juice and tamari. You can add more to taste.
  7. Serve over a bed of your favorite rice and top with red pepper flakes.