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Thai Basil Curry Vegetables

Thai basil has smaller leaves than sweet basil, plus hints of cinnamon flavor. Serve this fragrant dish over steamed brown or jasmine rice. Leftover curry paste can also be stored in the fridge and used to flavor stir-fries or soups.

Ingredients: 

Ingredient Set Name: 

Curry Paste

Ingredients: 

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1 cup firmly packed Thai basil leaves
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2 medium shallots, coarsely chopped
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¼ cup firmly packed cilantro leaves
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2 Tbs. fresh mint leaves
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1 Tbs. Thai green chile paste
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1 Tbs. grated fresh ginger
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1 Tbs. agave nectar
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2 cloves garlic, peeled

Ingredient Set Name: 

Vegetables

Ingredients: 

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2 Tbs. canola oil
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1 lb. eggplant, cut into 1-inch pieces (4 cups)
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1 lb. zucchini, cut into 1-inch pieces (3 cups)
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2 red bell peppers, cut into 1-inch pieces (2 cups)
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¾ cup light coconut milk
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¾ cup low-sodium vegetable broth

Instructions: 

1. To make Curry Paste: Place all ingredients in blender or food processor, and pulse until smooth paste forms, adding up to 3 Tbs. water if necessary.

2. To make Vegetables: Heat oil in large Dutch oven over medium-high heat. Add eggplant, zucchini, and bell peppers, and sauté 5 to 7 minutes, or until vegetables begin to soften. Add Curry Paste, and cook 3 to 4 minutes, stirring often. Add coconut milk and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until vegetables are tender, stirring occasionally. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
125
Protein: 
2 g
Total Fat: 
7.5 g
Saturated Fat: 
2 g
Carbohydrates: 
14 g
Cholesterol: 
0 mg
Sodium: 
265 mg
Fiber: 
3 g
Sugar: 
7 g
Yield: 
Serves 6

Comments on this Recipe

Tried this recipe 2 nights ago with green beans and red peppers instead of the the squash and red peppers. It was fantastic! I couldn't find any fresh Thai Basil but I did find a jar of chopped Thai basil in the international section of our local market. I used about 1/4 c. of the preserved basil in place of the fresh and it worked out ok. (I'm sure the fresh would be even better.) This paired perfectly with the Coconut Lime Chicken I made!

Yum, I made this recipe as is and served it over a combo of quinoa/jasmine rice. I cooked the quinoa rice mix w a tablespoon of sesame oil and sauteed the veggies w sesame oil. I also sweated the eggplant before saute. Really good! Definitely use low sodium broth. Would definitely make it again.

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