Vegan Thai Green Curry

Here’s a flavorful recipe for Vegan Thai Green Curry that’s packed with vibrant veggies and aromatic spices!

Ingredients:

• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, thinly sliced
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 tbsp Thai green curry paste (store-bought or homemade)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 cup vegetable broth or water
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 1/2 cup snow peas or green beans (optional)
• 1-2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp maple syrup or sugar (optional, to balance the flavors)
• 1 tbsp lime juice (freshly squeezed)
• Fresh cilantro (for garnish)
• Cooked rice (jasmine or basmati) for serving
• Optional: 1-2 Thai basil leaves for garnish

Instructions:

1. Prepare the curry base:
   • In a large pot, heat the coconut oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened.
   • Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
2. Add the green curry paste:
   • Stir in the green curry paste and cook for about 1-2 minutes to release the flavors. If you like it spicier, you can add more curry paste at this stage.
3. Add the liquids:
   • Pour in the coconut milk and vegetable broth (or water). Stir to combine. Bring the mixture to a simmer over medium heat.
4. Cook the vegetables:
   • Add the cubed sweet potato to the pot. Simmer for about 10 minutes or until the sweet potatoes are tender.
   • Then, add the red bell pepper, zucchini, broccoli, mushrooms, and snow peas (if using). Let everything simmer for an additional 5-7 minutes, until the vegetables are cooked but still vibrant and slightly tender.
5. Season the curry:
   • Stir in the soy sauce or tamari, maple syrup (if using), and lime juice. Taste and adjust the seasoning by adding more soy sauce, lime juice, or curry paste to your liking.
6. Serve:
   • Serve the curry over a bed of steamed rice. Garnish with fresh cilantro and Thai basil leaves if desired.

Tips:

• Customize the vegetables: Feel free to use any vegetables you like or have on hand, such as eggplant, cauliflower, or carrots.
• For a protein boost: Add tofu or tempeh—pan-fried or cubed and simmered in the curry.
• Curry paste: If you can’t find green curry paste, you can make a homemade version with ingredients like green chilies, lemongrass, kaffir lime leaves, garlic, ginger, and spices like coriander and cumin.
• Spicy: If you like extra heat, throw in some fresh chopped Thai bird’s eye chilies or red chili flakes.

This vegan Thai green curry is rich, creamy, and bursting with flavors. Enjoy! 🌿🍛