In a large skillet, heat 2 TBSP oil over medium heat until it shimmers.
Add veggies and 3 TBSP water with a pinch of salt and cook, stirring often, until the vegetables are slightly tender and turn bright green, about 2 minutes.
Transfer the vegetables onto a plate/bowl and set aside.
In the same pan, add a TBSP of oil and stir in 1 TBSP Masi Masa Thai Green Curry Spice Blend over low heat until fragrant.
Raise heat to medium-high, stir in the coconut milk, sugar, and fish sauce and bring to a boil.
Reduce heat to low and add the veggies. Cook until veggies are to your desired tenderness, about 3 minutes.
Remove from heat and stir in the basil.
Garnish with sliced chilies and serve immediately with rice.
Recipe Note
You just need about 1 1/2 pounds of veggies for this dish cut into approximately the same size so they will cook at the same rate, so don’t worry if you can’t find one of the ones we’ve included—feel free to do all asparagus or to use use regular broccoli—it will all taste great!
Also in easy thai green curry recipes to satisfy any craving
This is one of the most strangely delicious mashups we’ve ever tasted. We’ve created two versions—this one for vegans/vegetarians and another with chicken. Try them both!
