| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 22g | 12g | 22g |
| sugars | fibre | protein | salt |
| 6g | 4g | 9g | 1.2g |
Why I Love Thai Stir-Fried Mixed Vegetables in Green Sauce
There’s something truly special about my Stir-Fried Mixed Vegetables in Green Sauce. Inspired by the bold flavours of Thai cuisine, the colourful medley of baby corn, bell peppers, mushrooms, bamboo shoots, and peas is slathered in a vibrant green curry sauce that packs quite the punch. Coated in velvety coconut milk and studded with minced garlic and fresh basil leaves, each bite is a flavorful feast which transports your senses straight to Thailand.
An Ode to Thai Flavours
My affinity for Thai cuisine began a few years back during a culinary discovery quest. I stumbled upon the work of Chef David Thompson, the globally-renowned authority on Thai cooking. His approach to layering flavours, particularly the balance between spicy, sour, salty and sweet, was an absolute revelation. Taking a leaf from his book, I crafted my own rendition of Stir-Fried Mixed Vegetables in Green Sauce, with sturdy, gamey ingredients replaced by earthy, hearty vegetables inspired by my Colorado roots.
Perfect Complement to A Hearty Meal
What I love about this recipe is its versatility. While it can stand-alone as a light, satisfying meal, it’s also the perfect companion to heartier dishes. It complements wonderfully with dishes like grilled chicken, pan-seared trout, or even a juicy game steak, my own personal favorites. The green sauce’s richness cuts through the meat’s robust flavours, creating a harmony on the palate that’s simply irresistible.
To all the veggie lovers and those keen on Thai flavors, this Stir-Fried Mixed Vegetables in Green Sauce is a match made in heaven. Not only is it filling and nutritious, but it also has an exuberance of flavours that would leave you craving for more. I invite you to try this recipe and let the medley of flavours dance on your palate.
What You’ll Need
- 2 cups of baby corn
- 2 cups of sliced bell peppers (red, green & yellow)
- 2 cups of sliced mushrooms
- 1 cup of bamboo shoots
- 1 cup of pea pods
- 6 cloves of garlic, minced
- 4 tablespoons of vegetable oil
- 1 cup of Thai green curry paste
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of sugar
- 2 tablespoons of fish sauce
- 2 tablespoons of fresh lime juice
- 1/4 cup of fresh basil leaves
Method
Step One
Prepare all your ingredients by washing and slicing your vegetables. For the baby corn, bell peppers, mushrooms, bamboo shoots, and pea pods, you can slice them into bite-sized pieces. Mince the garlic cloves.
Step Two
In a large wok or frying pan, heat the vegetable oil over medium heat. Once the oil is hot, add the minced garlic and stir-fry it until it turns golden.
Step Three
Next, add the Thai green curry paste to the wok and sauté together with the garlic for a minute until the aroma of the curry permeates the space.
Step Four
Add the sliced vegetables to the wok starting with the ones that take the longest to cook. In this case, start with the bamboo shoots and baby corn. Stir fry for 2-3 minutes before adding the bell peppers and mushrooms. Lastly, add the pea pods and stir-fry all the vegetables for another 2-3 minutes.
Step Five
Pour the coconut milk into the pan, then add the sugar and fish sauce. Stir well and let the mixture simmer until the vegetables are cooked to your liking.
Step Six
Add the fresh lime juice and stir again. Taste to adjust seasoning, adding more fish sauce or sugar as needed.
Step Seven
Just before serving, mix in the fresh basil leaves and quickly stir. Turn off the heat.
Step Eight
Transfer your Stir-Fried Mixed Vegetables in Green Sauce onto a serving dish and serve warm. This dish is best enjoyed with fresh, steamed jasmine rice.
