Vegan Thai Green Curry Recipe (Gluten Free)

PREP TIME: 10 MINS

COOK TIME: 30 MINS

TOTAL TIME: 40 MINS

SERVES: 3-4      

 

INGREDIENTS

Vegan Thai Green Curry Recipe (Vegan & Gluten Free)

  • 2 tablespoons coconut oil
  • 2 tablespoons green curry paste
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1 head broccoli, chopped
  • 1/2 medium red bell pepper, cut into strips/spears
  • 1/2 medium green bell pepper, cut into strips/spears
  • 3 carrots, cut into strips/spears
  • 1 zucchini, cut into spears
  • 3/4 teaspoon sea salt, to taste
  • 1/2 teaspoon ground black pepper, to taste
  • 1 tablespoon coconut sugar or raw sugar
  • 1 tablespoon liquid aminos (or tamari)
  • 1 can (383g) coconut milk (full fat or lite)
  • half a lime
  • 1 bunch thai basil, washed and chopped (about 2-3 tablespoons)
  • 1/2 tablespoon sambal oelek or Sriracha (optional, for heat)
  • (optional) 2 teaspoons coconut flour for slight thickening

INSTRUCTIONS

Vegan Thai Green Curry Recipe (Vegan & Gluten Free)

  • In a pan over medium high heat , heat 1 tablespoon of the coconut oil.
  • Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
  • Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.
  • Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
  • Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!

Notes:
This recipe is vegan and gluten free. The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce. If you don’t have Thai basil, you can use a subtle mint, or parsley!

HOW TO STORE
You can store this dish in the fridge for no more than 3 days!.

Source: jessicainthekitchen.com