Vegetarian Thai Green Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai curry with butternut squash, chickpeas, and vegetables simmered in coconut milk and green curry paste, finished with lime and basil. Rich, aromatic, and satisfying for a vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons coconut oil
- 1 cup finely diced red onion (1 large red onion)
- 1 cup finely diced red bell pepper (1 bell pepper)
- 1 cup finely diced carrots (3 to 4 large carrots)
- 1 tablespoon minced garlic (4 cloves)
- 2 teaspoons minced ginger
- 1 tablespoon lemongrass paste (see note 1)
- 1 teaspoon salt
- 4 tablespoons green curry paste (up to 6 tablespoons, see note 2)
- 1-1/2 teaspoons ground coriander
- 3 cups butternut squash
- 1 (15.5-ounce) can chickpeas
- 2 (13.5-ounce) cans coconut milk (see note 3)
- 8 Kaffir lime leaves (optional, see note 4)
- 1-1/2 cups snow peas (trimmed and halved)
- 1-3 tablespoons light brown sugar (see note 5)
- 1 tablespoon soy sauce (see note 6)
- 1 to 2 tablespoons lime juice (to taste)
- Thai basil (or regular basil, for garnish)
- Cooked rice (optional, for serving)
- Warmed roti bread (optional, for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 2202mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1347mg
- Calcium
- 133mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2202MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.