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Meal International ⭐ Easy

Thai Green Curry Vegetable Rice Bowl

⏱ Prep: 15 min 🔥 Cook: 15 min 👥 3 Servings ⚡ 360 kcal
Thai Green Curry Vegetable Rice Bowl

Fragrant coconut green curry simmered with crisp broccoli florets, snap peas, bell peppers, and fresh Thai basil over jasmine rice.

Ingredients

  • 2 tbsp authentic Thai green curry paste
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup broccoli florets
  • 1/2 cup sugar snap peas
  • 1 red bell pepper (sliced)
  • 1 tbsp coconut oil
  • 1 tbsp coconut sugar & splash of tamari
  • Handful Thai basil leaves

Instructions

  1. Heat coconut oil in a wok; fry green curry paste for 1 minute until aromatic.
  2. Pour in coconut milk and stir until smooth and bubbling.
  3. Add broccoli, bell pepper, and snap peas; simmer gently for 6-8 minutes.
  4. Stir in coconut sugar, tamari, and fresh Thai basil.
  5. Serve hot over steamed jasmine rice.
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🛒 Ingredients Checklist

👨‍🍳 Cooking Instructions

  1. Heat coconut oil in a wok; fry green curry paste for 1 minute until aromatic.
  2. Pour in coconut milk and stir until smooth and bubbling.
  3. Add broccoli, bell pepper, and snap peas; simmer gently for 6-8 minutes.
  4. Stir in coconut sugar, tamari, and fresh Thai basil.
  5. Serve hot over steamed jasmine rice.

Step-by-Step Video Guide

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💡 Chef's Secret Cooking Tip

For maximum depth of flavor, allow aromatics to gently bloom before adding delicate proteins. Always taste and adjust seasoning just before serving.