Vegan Thai Green Curry

Thursday, February 13, 2020 : February 13, 2020

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Easy Vegan Thai Green Curry gets done in 30 minutes! Packed with fresh veggies and so much flavors, it's the perfect meal to whip up on busy days. Gluten-free!

Easy Vegan Thai Green Curry gets done in 30 minutes! Packed with fresh veggies and so much flavors, it's the perfect meal to whip up on busy days. Gluten-free!



Vegan Thai Green Curry , .


4.9 ★★★★★ | Easy Vegan Thai Green Curry gets done in 30 minutes! Packed with fresh veggies and so much flavors, it's the perfect meal to whip up on busy days. Gluten-free!

Total Time: 25 Minutes,Servings: 3 Servings



Ingredients :
  • 2 tablesooons oil, divided, I used avocado oil
  • 1 large red bell pepper, sliced
  • 2 medium carrots, sliced
  • 10 green beans, trimmed and cut into 1 inch pieces
  • 1 small head broccoli, cut into florets, around 1.5 cups broccoli florets
  • 5-6 large garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 tablespoons green curry paste, I prefer & recommend Maesri
  • 1-2 thai green chilies, sliced, adjust to taste
  • 13.5 oz can coconut milk, use full fat for creaminess, I prefer & recommend Chaokoh
  • 2 teaspoons tamari
  • 2 teaspoons coconut sugar
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup thai basil leaves
  • 2-3 kaffir lime leaves, sliced, optional



Instructions :
  • Heat 1 tablespoon oil in a pan on medium high heat. Once oil is hot, add all the veggies to the pan. Toss veggies for around 2 minutes on medium high heat. This step is optional and you can directly add the veggies to the curry as well. I like tossing them in little oil before adding to curry for texture.
  • Meanwhile heat the remaining 1 tablespoon oil in a heavy bottom pan or skillet on medium heat. Add garlic and ginger and cook for 1 minute until it starts changing color.
  • Add the green curry pasta and sliced thai chilies, if using. Saute the curry paste for 1 to 2 minutes, stirring often.
  • Then add the coconut milk. Stir continuously with a whisk until it's all combined.
  • Let the coconut milk cook on medium heat for 3 to 4 minutes. It will come to a light simmer and become thick and creamy.
  • Stir in the veggies and mix. Cook for 2 to 3 minutes until slightly softened. They are already half cooked, you want them crunchy.
  • Add tamari, coconut sugar and salt and mix everything together.
  • Add in the thai basil leaves and mix. At this point, also add the kaffir lime leaves, if using. Remove pan from heat.
  • Adjust the consistency of the curry at this point. You can add water to thin it out, I did not add any water.
  • Serve this vegan Thai Green Curry with brown rice or jasmine rice. Enjoy!



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