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Vegan Thai Green Curry is a vibrant and flavorful dish that brings the essence of Thai cuisine right to your kitchen. This aromatic curry is not only packed with fresh vegetables but also features a creamy coconut milk base, making it a perfect comfort food for vegans and non-vegans alike. With its rich blend of spices and herbs, this recipe is sure to become a favorite in your household. Plus, it’s easy to make and can be customized with your favorite seasonal vegetables.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons Thai green curry paste (adjust to taste)
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 zucchini, sliced
- 1 cup baby spinach
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- Fresh basil leaves, for garnish
- Cooked rice or quinoa, for serving
Instructions
Step 1: Sauté the Aromatics
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Step 2: Add the Curry Paste
Stir in the Thai green curry paste, cooking for about 2 minutes to release its flavors. Make sure to mix well with the onions, garlic, and ginger.
Step 3: Pour in the Coconut Milk and Broth
Add the coconut milk and vegetable broth to the pot, stirring to combine. Bring the mixture to a gentle simmer.
Step 4: Incorporate the Vegetables
Add the sliced red bell pepper, broccoli florets, snap peas, and zucchini to the pot. Cook for about 5-7 minutes, or until the vegetables are tender but still vibrant.
Step 5: Finish with Spinach and Seasoning
Stir in the baby spinach, soy sauce (or tamari), and lime juice. Cook for an additional 2 minutes until the spinach has wilted.
Step 6: Serve and Garnish
Serve the vegan Thai green curry over cooked rice or quinoa. Garnish with fresh basil leaves for an extra burst of flavor.
FAQs
Can I make this curry spicier?
Yes! You can add more Thai green curry paste or include fresh chili peppers to increase the heat level according to your preference.
What vegetables can I use in this recipe?
You can customize this recipe with your favorite vegetables. Other great options include carrots, eggplant, or cauliflower.
Can I make this dish ahead of time?
Absolutely! This curry can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat before serving.
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari, this vegan Thai green curry is gluten-free.
What can I serve with vegan Thai green curry?
This dish pairs well with jasmine rice, brown rice, or quinoa. You can also serve it with a side of fresh salad or spring rolls.
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