Vegan Thai Curry

Name: Vegan Thai Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 2 cans (796g) full-fat coconut milk, separate ½ cup ($3.60) 2 cloves garlic, minced ($0.04) 1-inch piece fresh ginger, finely grated ($0.03) 4 tablespoons green curry paste* ($1.02) 1 cup shiitake, cremini, or brown mushrooms, chopped ($1.03) 1 cup broccoli florets ($0.18) 1 cup snow peas or snap peas ($0.08) 1 ½ tablespoons coconut aminos or tamari* ($0.16) 1 tablespoon coconut sugar ($0.02) 1 lime, squeezed ($0.18) 2 kaffir lime leaves or 2 teaspoons lime zest ($0.02) 1 handful Thai basil leaves, or sub ½ regular basil leaves; ½ mint leaves ($0.25) Salt to taste ($0.01); Baked tofu or tempeh; Jasmine Rice; Cilantro; Fried shallots; Fresh chilies; Basil leaves

12 steps

Prep:10minCook:20min

Creamy, spicy, and full of authentic flavors and textures, this Thai vegetable green curry is delicious, healthy, and easy to make. Serve it with a side of jasmine rice, fresh chilies, and lime wedges for the perfect meal. Flavorsome seasonings like garlic, ginger, Thai basil, and lemongrass infuse a rich coconut milk broth, and fresh, tender vegetables make every bite seem better than the last! Plus, plant-based meals aren’t just delicious, they can even help you live longer!

Updated at: Thu, 17 Aug 2023 05:34:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories895.6 kcal (45%)

Total Fat87 g (124%)

Carbs31.5 g (12%)

Sugars6.6 g (7%)

Protein12.7 g (25%)

Sodium983.2 mg (49%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the Curry

2 x 796gfull-fat coconut milk

cans, separate 1/2 cup, or brown mushrooms

fresh ginger

minced, 1 - inch piece

4 tablespoonsgreen curry paste

1 cupshiitake

1 cupbroccoli florets

1 cupsnow peas

1 tablespooncoconut sugar

2kaffir lime leaves

1 handfulthai basil leaves

salt

to taste

Extras Optional

Instructions

Step 1

First, heat ½ cup of coconut milk in a large Dutch oven over medium-high. Reduce it for 2-3 minutes, stirring frequently, or until it begins thickening. Reduce heat as necessary to prevent burning.

Step 2

Next, add in the garlic, ginger, and green curry paste and stir to combine it with the coconut milk. Cook for another 3-4 minutes, or until the mixture turns into a paste-like consistency. Add in the mushrooms and continue cooking for an additional 3 minutes.

Step 3

When the vegetables are ready, stir in the coconut aminos, sugar, kaffir lime leaves or lime zest, lime juice, Thai basil leaves, and a pinch of salt.

Step 4

Stir to combine, then turn the heat off. Taste and adjust seasonings to your preference — sugar to tame the heat, salt to enhance the other flavors, etc.

Step 5

Serve with a side of tempeh, tofu, jasmine rice, and garnish with extra basil leaves, chilies, roasted cashews, cilantro, a squeeze of lime, etc. Enjoy!

Notes

Step 6

*The brand of green curry paste that we trust to be vegan is Aroy D. Just make sure whatever brand you use doesn’t contain fish sauce.

Step 7

You can use other vegetables with similar cook times like bell pepper, carrots, zucchini, Japanese eggplant, sweet potatoes, bamboo shoots, green peas, cauliflower, etc.

Step 8

If you have access to lemongrass, add this in when the vegetables are simmering.

Step 9

For a more vibrant green color, blend some of the coconut milk broth with the basil leaves.