Vegan Green Thai Curry Recipe

Meatless meals have become more normal around this home and I really wanted to try expanding our meatless menu! During our Asian-themed dinner week, we were so excited to throw in a vegan option and see if it tasted as good and it did an amazing job. You could always add in some chicken or prawns but I honestly loved it just the way it was.

I have tried red Thai curry quite a few times and is definitely one of my favourite meals that hubby makes at home but I really wanted to try a nice green curry and I’m so glad we did.

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Ingredients

  • 2 tbsp green curry paste

  • 1 tbsp sesame oil

  • 1/2 tbsp fresh ginger minced

  • 2 cloves of garlic minced

  • 1 tbsp cilantro leaves and stems chopped

  • 12 leaves Thai basil chopped

  • 750 ml coconut milk

  • 250 ml vegetable broth

  • 1 lime juice

  • 1/2c snap peas chopped

  • 1 zucchini chopped

Directions

  1. Heat sesame oil in frying pan over medium heat.

  2. Add curry paste, ginger and garlic and fry until fragrant - 30 seconds.

  3. Add 2 tbsp of vegetable broth, cilantro and the lime juice and stir until the paste has combined with the liquid.

  4. Pour in the rest of the broth and the coconut milk, bring to a boil and then reduce heat to a simmer.

  5. Add in remaining ingredients and cook until the vegetables are softened.

  6. Pour curry over rice and enjoy!

 
recipesChristy GammelComment