Cooked - Vegan Thai Green Curry

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Vegan Thai Green Curry

6.0

2 Tablespoons Sesame Oil

2 Cloves Garlic (Crushed)

1 Tablespoon Minced Ginger

2 Tablespoons Thai Green Curry Paste

2 Thai Green Chilis (Seeds Removed, Sliced)

28 ounces Canned Coconut Milk ((800ml) Full Fat, Unsweetened)

2 cups Broccoli Florets ((160g))

1 cup Baby Corn ((100g) Sliced)

1 cup Zucchini ((100g) Sliced)

1 Medium Green Bell Pepper (Sliced)

1 Tablespoon Rice Vinegar

1 Tablespoon Lime Juice (Freshly Squeezed)

1 Tablespoon Soy Sauce

1 Tablespoon Coconut Sugar (or Light Brown Sugar)

1 cup Fresh Basil Leaves (Roughly Torn)

Salt (To Taste)

Basmati Rice

Lime Slices

Heat a large pot or skillet on medium heat. Add sesame oil, crushed garlic, minced ginger, Thai green curry paste and sliced green chilis. Sauté for 1-2 minutes to toast the spices.
Add coconut milk and cook until the coconut milk is simmering and well mixed with the spices.
Add broccoli florets, baby corn, sliced zucchini, sliced green bell pepper, rice vinegar, lime juice and soy sauce.
Bring to a simmer and then reduce the heat and let it simmer until the veggies are soft but firm (about 5 minutes).
Add coconut sugar and fresh basil leaves and cook until the basil is just wilted. Add salt to taste.
Serve with basmati rice and fresh lime slices on the side.

Course🍽️Main Course

Diets🌱Vegan...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 66 weeks ago

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