60 minutes
A rich and aromatic vegan Thai green curry made with a variety of fresh vegetables and coconut milk.
Coconut Milk, Separated into cream and liquid
0.25 fluid ounces
0.25 fluid ounces
teaspoons
teaspoons
Thai Green Curry Paste, Shrimp and fish paste-free
tablespoons
Onion, Diced into 1/2 inch pieces
cups
Bell Pepper, Diced into 1/2 inch pieces
cups
Zucchini, Diced into 1/2 inch pieces
cups
Sweet Potato, Peeled and diced into 1/2 inch pieces
cups
Bamboo Shoots, Rinsed and drained
cups
Green Beans, Trimmed and cut into 1 1/2 inch lengths
cups
Asian Eggplant, Diced into 1/2 inch pieces
cups
Lime Juice, Freshly squeezed
tablespoons
Basil, Cut into a thin chiffonade
0 large
1. Prepare Coconut Cream and Curry Paste Mixture
Carefully open the can of coconut milk and scoop out the thick cream into a medium saucepan, leaving the liquid in the can. Warm the cream over medium heat, then stir in the Thai green curry paste and cook for about three minutes until fragrant and bubbling.
2. Add Vegetables to the Saucepan
Add diced onion, red bell pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant to the saucepan. Stir to coat with the curry paste and coconut cream mixture and cook for 2-3 minutes.
3. Simmer the Curry
Pour the mixed coconut milk into the saucepan and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes until the vegetables are tender.
4. Season the Curry
Mix vegetable stock, soy sauce, and palm sugar in a bowl until the sugar dissolves. Add this mixture to the curry along with the fresh lime juice, stir well, and cook for a few more minutes.
5. Finish with Basil
Sprinkle the basil chiffonade over the curry just before serving for a fresh, aromatic finish.
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