Recipe- Flavorful Vegan Thai Green Curry

Easy Vegan Thai Green Curry- so creamy, so flavorful and gets done in less than 30 minutes!

Serve it over brown rice for a hearty meal! It’s also gluten-free. Thai curries are my some of my favorite things to eat.

I order them when we eat at Thai restaurants and also make them frequently at home.

The best part about these curries is that not only are they super flavorful but they also get done in less than 30 minutes!

So it’s perfect for days when you don’t have a lot of time to make dinner.

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

Method

* 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.

* 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.

* Add the green curry pasta and sliced thai chilies, if using. Saute the curry paste for 1 to 2 minutes, stirring often.

* Then add the coconut milk. Stir continuously with a whisk until it's all combined.

* 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.

* Stir in the veggies and mix. Cook for 2 to 3 minutes until slightly softened. They are already half cooked, you want them crunchy.

* Add tamari, coconut sugar and salt and mix everything together.

* Add in the thai basil leaves and mix. At this point, also add the kaffir lime leaves, if using. Remove pan from heat.

* Adjust the consistency of the curry at this point. You can add water to thin it out, I did not add any water.

* Serve this vegan Thai Green Curry with brown rice or jasmine rice. Enjoy.