Vegan Thai Green Curry
Vegan Thai Green Curry takes only 15 minutes to prep! This homemade vegan curry is loaded with rich flavors and loads of vegetables, and it's a definite crowd-pleaser!
Ingredients
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- 2 tablespoons coconut oil
- 2 tablespoons green curry paste
- 1 red onion chopped
- 4 cloves garlic minced
- 1 head broccoli chopped
- ½ medium red bell pepper cut into strips/spears
- ½ medium green bell pepper cut into strips/spears
- 3 carrots cut into strips/spears
- 1 zucchini cut into spears
- ¾ teaspoon sea salt to taste
- ½ teaspoon ground black pepper to taste
- 1 tablespoon coconut sugar or raw sugar
- 1 tablespoon liquid aminos or tamari or low sodium soy sauce
- 1 can coconut milk (full fat or lite) 13.5 ounces (383g)
- half a lime
- 1 bunch thai basil washed and chopped (about 2-3 tablespoons)
- ½ tablespoon sambal oelek or Sriracha for heat, optional
- 2 teaspoons coconut flour for slight thickening, optional
Instructions
Vegan Thai Green Curry Recipe (Vegan & Gluten Free)
- In a pan over medium high heat, heat 1 tablespoon of the coconut oil.
- Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
- Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.
- Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
- Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!
Video
Notes
Notes:
- Can I Switch Up the Vegetables? Yes! You can use any combination of veggies you want - just use roughly 3 ½ cups of veggies, so that you don't overcrowd the pan. You could even use another type of greens, such as spinach or kale!
- Is the Lime Necessary? YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavors. While you're at it, serve each plate with a half a lime wedge. I promise, your family/spouse/guests will LOVE you for it.
- For More Protein: To add more protein, I usually add a block of baked tofu into the 5 minute simmer section near the end!
- To Make It Creamier: Add a little more coconut milk to the curry sauce to make it creamier. Conversely, add a little less if you want it less creamy.
- Adding Coconut Flour: The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce.
- Storage: You can store this dish in the fridge for no more than 3 days! You can try freezing your curry in an airtight container for up to a month, instead, if you like.
- If You Don’t Have Thai Basil: You can use a subtle mint or parsley.
Nutrition
Calories: 249kcal | Carbohydrates: 33g | Protein: 9g | Fat: 12g | Saturated Fat: 9g | Sodium: 1085mg | Potassium: 1152mg | Fiber: 10g | Sugar: 14g | Vitamin A: 13853IU | Vitamin C: 244mg | Calcium: 156mg | Iron: 2mg