Vegan Thai Green Curry Recipe
Servings: 3 servings
Calories: 544kcal
This vegan Thai curry is spicy but flavorful and satisfying! It's creamy, coconutty, full of vegetables, and pairs perfectly with jasmine rice.
Print
Pin
Ingredients
- 4 tablespoons coconut oil
- 1½ cups chopped mushrooms
- 1½ cups cubed eggplant
- 2 cups broccoli florets
- 4 oz baby corn, sliced lengthwise
- 2 tablespoons green curry paste
- 13.5 fl oz full-fat coconut milk
- ¼ cup vegetable stock
- ¼ cup water
- ½ teaspoon fine sea salt
- 1 teaspoon sugar
- steamed jasmine rice
Instructions
- Rinse and chop the mushrooms and vegetables, and pat them dry with a paper towel.
- Heat 1 tablespoon of coconut oil in a skillet on medium heat. Sauté the mushrooms until lightly browned and take it out onto a plate.
- Add another 2 tablespoons of coconut oil, sauté the broccoli and eggplant, and take them out onto the plate once they've lightly browned.
- In a saucepan, heat 1 tablespoon coconut oil over medium heat and add the green curry paste. Sautée until fragrant, and add the coconut milk.
- Once it reaches a boil, add the stock, water, sautéed mushrooms and vegetables, and baby corn. Let the mushroom curry come to a boil, turn the heat down, and let it simmer for 5 minutes, or until it reaches your desired texture. Add the salt and sugar to taste.
Notes
Refrigeration: Store this vegetable curry in an airtight container in the fridge for 3 to 4 days. You can reheat it in a saucepan on the stovetop, or pour some into bowls and reheat it in the microwave.
Freezing: You can put leftover curry in an airtight container or freezer bag and store it in the freezer for up to 3 months. Be sure to let it thaw in the fridge before reheating on the stovetop or in the microwave.
Love this recipe?Snap a photo and share tagging @aimadeitforyou or tag #aimadeitforyou!
Nutrition
Serving: 1serving | Calories: 544kcal | Carbohydrates: 29g | Protein: 9g | Fat: 49g | Sodium: 523mg | Sugar: 9g