Vegan Thai Green Curry #vegetarian #thai #vegan #food #easy

Simple Vegan Thai Green Curry-so rich, so tasty and completes in under 30 minutes!

Serve it over dark colored rice for a healthy dinner! It's additionally sans gluten.

Thai curries are my a portion of my preferred things to eat.

I request them when we eat at Thai cafés and furthermore make them every now and again at home.

The best part about these curries is that in addition to the fact that they are excessively delightful they complete in under 30 minutes!For this curry I utilized broccoli, green beans, peppers and carrots. You may utilize zucchini, asparagus or whatever other veggies that you like. I lean toward crunchy vegetables in my Thai green curry.

So once the veggies are sauteed, I at that point make the curry by cooking the curry glue and coconut milk together. It meets up in like 15 minutes!

Better believe it, very simple formula and extraordinary for those bustling days. You can make it whatever veggies you have in the cooler.

Also try our recipe : VEGAN COCONUT CAKE #cake #vegan #coconut #vegetarian #dessert

Ingredients :

• 2 tablesooons oil, divided, I used avocado oil
• 1 large red bell pepper, sliced
• 2 medium carrots, sliced
• 10 green beans, trimmed and cut into 1 inch pieces
• 1 small head broccoli, cut into florets, around 1.5 cups broccoli florets
• 5-6 large garlic cloves, chopped
• 1 inch ginger, chopped
• 2 tablespoons green curry paste, I prefer & recommend Maesri
• 1-2 thai green chilies, sliced, adjust to taste
• 13.5 oz can coconut milk, use full fat for creaminess, I prefer & recommend Chaokoh
• 2 teaspoons tamari
• 2 teaspoons coconut sugar
• 1/4 teaspoon salt, or to taste
• 1/4 cup thai basil leaves
• 2-3 kaffir lime leaves, sliced, optional

Instructions :

1. Heat 1 tablespoon oil in a pan on medium high heat. Once oil is hot, add all the veggies to the pan. Toss veggies for around 2 minutes on medium high heat. This step is optional and you can directly add the veggies to the curry as well. I like tossing them in little oil before adding to curry for texture.
2. Meanwhile heat the remaining 1 tablespoon oil in a heavy bottom pan or skillet on medium heat. Add garlic and ginger and cook for 1 minute until it starts changing color.
3. Add the green curry pasta and sliced thai chilies, if using. Saute the curry paste for 1 to 2 minutes, stirring often.
4. Then add the coconut milk. Stir continuously with a whisk until it's all combined.
5. Let the coconut milk cook on medium heat for 3 to 4 minutes. It will come to a light simmer and become thick and creamy.
6. Stir in the veggies and mix. Cook for 2 to 3 minutes until slightly softened. They are already half cooked, you want them crunchy.
7. Add tamari, coconut sugar and salt and mix everything together.
8. Add in the thai basil leaves and mix. At this point, also add the kaffir lime leaves, if using. Remove pan from heat.
9. Adjust the consistency of the curry at this point. You can add water to thin it out, I did not add any water.
10. Serve this vegan Thai Green Curry with brown rice or jasmine rice. Enjoy!

Source : bit.ly/2thzISK

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