Vegan Thai Green Curry is a delicious dish for vegans. This recipe has a green paste as a key ingredient which is the base of the recipe also. Vegan Thai green curry is the best combination of different and colorful veggies with some plant-based milk for a creamy texture. You can mainly serve it with rice as well for balancing the spices.
Ingredients:
- Coconut oil 2 tbsp.
- Green curry paste 2 tbsp.
- Chopped onion 1 chopped
- Minced garlic 4 cloves
- Red bell pepper 1 small
- Green bell pepper 1 small
- Sliced carrots 3
- Broccoli 1 head
- Zucchini 1
- Sea salt 2/4 tsp
- Black pepper
- Coconut sugar 1 tbsp.
- Tamari or soy sauce 1 tbsp.
- Coconut milk 13.5 oz.
- Thai basil 1 bunch
Instructions:
- Turn on the heat to medium and then add the coconut oil.
- Add the green curry paste to the oil to fry properly and then add the chopped onion and fry until a light pinkish or golden color appears.
- Add in the minced garlic and then add a little bit more cooking oil in it.
- Now add up the broccoli and then the red and green bell peppers and then the zucchini and the carrots.
- Season it by adding the sea salt, black pepper, and liquid amino coconut sugar, and then mix everything.
- Lower the flame and then cook for at least 10 minutes or till the carrots become tender.
- Add up the coconut milk and then simmer it again for 5 minutes.
- Sprinkle the fresh lemon juice and then remove it from the heat.
- Sprinkle the basil and then it is ready to serve with rice or in any other way you want.
Notes:
- Lemon juice is the best thing to enhance the taste of the dish.
- You can use different veggies but in the mentioned quantity. Do not overload.
- It can also stay fresh in the refrigerator for 3 days
Nutritional Facts:
Calories 294
Carbohydrates 33g
Protein 9g
Fiber 10g
Sugar 14g
