Vegan Green Thai Vegetable Curry
Ingredients
- About 4 cups mixed green vegetables (e.g., snow peas, broccoli, green pepper, zucchini, mushrooms)
- 1 can coconut milk
- Optional: 2 servings rehydrated soy curls or tofu
- Rice for serving
Flavorings
- 3-4 tablespoons vegan-friendly green curry paste
- 1 tablespoon coconut oil
- 2-3 kaffir lime leaves or 3 large pieces of lime peel
- 1 tablespoon lemongrass paste
- 1-inch piece ginger, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons coconut aminos
- 1 tablespoon coconut sugar
- A handful of sweet basil
Preparation
Heat up coconut oil and fry sliced ginger, garlic, kaffir lime leaves or lime peel, lemongrass paste, and curry paste for 2-3 minutes until fragrant.
Add coconut milk, chopped vegetables, and if using soy curls or diced tofu.
Bring to a boil, add coconut aminos and sugar, and simmer until veggies reach desired tenderness.
Discard lime leaves or peel. Optionally, discard ginger pieces as well.
Add sweet basil and serve with rice.
Tips
Make sure to use a washed, organic lime for this.
