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
- Heat coconut oil in a large pan or wok over medium heat.
- Add chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion is softened.
- Add green curry paste to the pan and cook for another minute, stirring to coat the onion and garlic with the paste.
- Pour in the coconut milk and bring it to a simmer. Let it simmer for 5 minutes.
- Add sliced bell peppers, zucchini, and cubed tofu to the pan. Stir to combine.
- Add soy sauce or tamari, maple syrup or agave syrup, and lime juice to the pan. Stir well.
- Let the curry simmer for another 10-15 minutes, or until the vegetables are tender and the flavors have melded.
- Season with salt and pepper to taste.
- Serve the Thai Green Curry over cooked rice.
- Garnish with fresh basil or cilantro, if desired.
- ENJOY!