Vegan Thai Green Curry

Image of a minimalist vegan Thai green curry dinner scene. The curry is served in a sophisticated ceramic bowl with bell peppers, zucchini, eggplant, and carrots, beside steamy jasmine rice. A tiny Thai basil pot decorates the naturally lit table, evoking tranquility.
Vegan Thai Green Curry

Introduction

Tonight's dinner is a delightful Vegan Thai Green Curry, perfect for a soothing and aromatic evening meal. This dish combines the richness of coconut milk with the zest of fresh herbs and spices, all while celebrating an array of vibrant vegetables.

Ingredients

  • 1 tbsp coconut oil
  • 2 tbsp vegan green curry paste
  • 400 ml can coconut milk
  • 1 cup vegetable broth
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 small eggplant, cubed
  • 1 carrot, sliced
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp lime juice
  • 1/4 cup Thai basil leaves
  • Salt to taste

Instructions

  1. Heat the coconut oil in a large pan over medium heat.
  2. Add the green curry paste and sauté for 2 minutes until fragrant.
  3. Pour in the coconut milk and vegetable broth, and bring to a simmer.
  4. Add the bell pepper, zucchini, eggplant, and carrot. Cook for about 10 minutes or until the vegetables are tender.
  5. Stir in the soy sauce, sugar, and lime juice. Adjust the seasoning with salt.
  6. Just before serving, stir in the Thai basil leaves.
  7. Serve hot alongside steamed jasmine rice.

Enjoy this comforting bowl of Vegan Thai Green Curry, ideal for warming up your evenings. Serve it hot with a side of steamed jasmine rice for a complete meal.

Hiroshi

Additional Information
NutritionfactsCalories: 250 per serving, Fat: 18g, Carbohydrates: 20g, Protein: 5g 
Preparation Time30 minutes 
Allergy InformationContains soy, coconut