Vegan Thai Green Curry

This aromatic and creamy curry is made with a blend of green curry paste, coconut milk, and a variety of vegetables like bell peppers, zucchini, and tofu. It’s typically served over rice for a delicious and satisfying meal.

Ingredients:

Method:

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons green curry paste (make sure it’s vegan)
  • 1 can coconut milk
  • 1 cup bell peppers, sliced
  • 1 cup zucchini, sliced
  • 1 cup tofu, cubed
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or agave syrup
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh basil or cilantro for garnish (optional)
  • Cooked rice for serving
  1. Heat coconut oil in a large pan or wok over medium heat.
  2. Add chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion is softened.
  3. Add green curry paste to the pan and cook for another minute, stirring to coat the onion and garlic with the paste.
  4. Pour in the coconut milk and bring it to a simmer. Let it simmer for 5 minutes.
  5. Add sliced bell peppers, zucchini, and cubed tofu to the pan. Stir to combine.
  6. Add soy sauce or tamari, maple syrup or agave syrup, and lime juice to the pan. Stir well.
  7. Let the curry simmer for another 10-15 minutes, or until the vegetables are tender and the flavors have melded.
  8. Season with salt and pepper to taste.
  9. Serve the Thai Green Curry over cooked rice.
  10. Garnish with fresh basil or cilantro, if desired.
  11. ENJOY!
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