Healthy Thai Green Chicken Curry with lots of Vegetables

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil for searing)
• 1 cup Cherry Tomatoes (halved)
• 1 tablespoon Lemongrass Paste (Thai lemongrass paste)
• 400 ml Thin Coconut Milk (light coconut milk, one 400 ml can)
• 5 Kaffir Lime Leaves (torn to release aroma)
• 1 cup Baby Corn (sliced; fresh or canned, drained)
• 1 cup Bamboo Shoots (sliced, canned, drained)
• 1 medium Courgette (Zucchini) (diced)
• 1 medium Aubergine (Eggplant) (diced)
• 1/2 cup Spring Onions (roughly chopped)
• 1 tablespoon Vegan Fish Sauce (or soy sauce/tamari for a vegan alternative)
• 1 cup Mixed Bell Peppers (sliced (any colors))
• 400 ml Thick Coconut Milk (full‑fat coconut milk, one 400 ml can)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Heat Oil and Sear Tomatoes

   Place the skillet over medium‑high heat, add the vegetable oil, and let it warm for 30 seconds. Add the halved cherry tomatoes and sauté until they start to soften and release their juices, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium‑high

2. Add Lemongrass Paste

   Stir in 1 Tbsp lemongrass paste, coating the tomatoes evenly. Cook for 1 minute until fragrant.

   Time: PT1M

3. Introduce Thin Coconut Milk

   Pour the thin coconut milk into the pan, scraping any bits stuck to the bottom. Increase heat to bring the mixture to a gentle boil, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Aromatics

   Tear the kaffir lime leaves and add them to the curry. Stir for 30 seconds to release their citrusy aroma.

   Time: PT1M

5. Add Baby Corn and Bamboo Shoots

   Add the sliced baby corn and bamboo shoots. Mix well and cook for 2 minutes.

   Time: PT2M

6. Add Remaining Vegetables and Seasoning

   Stir in the diced courgette, diced aubergine, roughly chopped spring onions, sliced bell peppers, and the tablespoon of vegan fish sauce. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.

   Time: PT5M

7. Finish with Thick Coconut Milk

   Pour the thick coconut milk over the vegetables, stir to combine, and bring back to a gentle simmer. Cover the skillet with the lid and let steam for 5 minutes, or until all vegetables are tender but still retain a slight bite.

   Time: PT5M

   Temperature: Medium

8. Final Seasoning and Serve

   Taste the curry and adjust salt and pepper as needed. Remove the lid, give a final stir, and serve hot over steamed jasmine rice or rice noodles.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

20 g

Fat

28 g

Fiber

5 g