Green Curry Broccoli Buddha Bowl
When it comes to comfort food, few dishes can rival the warm embrace of a flavorful curry. Today, we’re diving into a delicious green curry recipe that not only tantalizes your taste buds but also offers a beautiful presentation. This Green Curry and Broccoli Buddha Bowl delivers a symphony of flavors and colors, making it a feast for both the eyes and the palate. The Star of the Show: Green Curry Green curry is known for its bold flavors, aromatic spices, and creamy coconut base. The heat from the green curry paste is perfectly balanced by the richness of coconut milk, resulting in a sauce that begs to be scooped up with a spoon. In this recipe, we incorporate a variety of steamed vegetables, allowing each ingredient to shine while still being enveloped in that luscious curry sauce.
Ingredients
Green Curry Sauce
- 2 tablespoons vegetable oil
- 4-5 tablespoons green curry paste adjust to taste
- 1 large brown onion peeled and thinly sliced into strips
- 2-2½ cups full-fat coconut milk
- ½ cup bamboo shoots canned and drained
- 2 teaspoons palm sugar or white sugar
- 3 kaffir lime leaves finely chopped
- 4-5 teaspoons fish sauce
- 2-3 teaspoons light soy sauce to taste
Steamed Vegetables
- 1 cup baby corn chopped
- 1 cup broccoli florets trimmed
- 1 cup baby zucchini sliced
To Serve
- Steamed basmati or jasmine rice
- Lime wedges for garnish
- Additional Thai basil leaves for garnish
- Sliced red or green chili optional, for a spice kick
Instructions
- Prepare the Vegetables: Steam the baby corn, broccoli florets, and baby zucchini separately until they are al dente. Set aside.
- Cook the Curry: Heat the vegetable oil in a large saucepan or wok over medium-low heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
- Add Onion and Liquid: Turn the heat up to medium-high, add the sliced onion, and stir until it softens, about 2 minutes. Then, add the coconut milk and bamboo shoots. Bring to a simmer.
- Flavor the Sauce: Stir in the palm sugar and finely chopped kaffir lime leaves. Simmer for another 2-3 minutes, allowing the flavors to meld.
- Season the Curry: Taste the sauce and adjust the seasoning with fish sauce and soy sauce to your preference. For more spiciness, add more curry paste if desired.
- Combine Final Ingredients: Gently add the steamed vegetables into the curry mixture and let them simmer on medium heat for a couple of minutes to absorb the flavors.
- Enjoy: Serve your vibrant green curry over steamed rice, garnished with lime wedges, additional Thai basil, and sliced chilli for an extra kick!
Notes
Tips and Tricks for the Perfect Buddha Bowl
Cook Vegetables to Perfection: Ensure your vegetables are steamed al dente. This adds not only texture but also keeps their nutrients intact. Steaming helps them maintain their vibrant color, making your dish even more appealing.
Customise Your Curry: This recipe is flexible! Feel free to experiment with other vegetables or proteins like tofu, chicken, or shrimp. Just adjust the cooking times to ensure everything is perfectly cooked.
Make It Ahead: This curry can be made ahead of time! The flavors often develop deeper over time, making it a great option for meal prep or gatherings.
Store Leftovers Wisely: If you have leftovers, store the curry and rice separately to prevent the rice from becoming too soggy. Store in airtight containers in the fridge for up to 3 days.
This Green Curry and Broccoli Buddha Bowl is not just a meal; it’s an experience. The combination of flavours, aromas, and visual appeal makes it a standout dish for any occasion—whether you’re enjoying a cozy dinner at home or hosting a casual gathering with friends.
A bow of vibrant colors, an array of textures, and a warm, comforting taste make this curry a must-try. So, grab your ingredients and make this your taste bub will thank you!
Nutrition
Calories: 296kcalCarbohydrates: 16gProtein: 5gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 448mgPotassium: 467mgFiber: 2gSugar: 4gVitamin A: 1882IUVitamin C: 25mgCalcium: 47mgIron: 4mg
Tried this recipe?Let us know how it was!
