Vegan Thai Green Curry

Ingredients:

  • Coconut oil 2 tbsp.
  • Green curry paste 2 tbsp.
  • Chopped onion 1 chopped
  • Minced garlic 4 cloves
  • Red bell pepper 1 small
  • Green bell pepper 1 small
  • Sliced carrots 3
  • Broccoli 1 head
  • Zucchini 1
  • Sea salt 2/4 tsp
  • Black pepper
  • Coconut sugar 1 tbsp.
  • Tamari or soy sauce 1 tbsp.
  • Coconut milk 13.5 oz.
  • Thai basil 1 bunch

Instructions:

  1. Turn on the heat to medium and then add the coconut oil.
  2. Add the green curry paste to the oil to fry properly and then add the chopped onion and fry until a light pinkish or golden color appears.
  3. Add in the minced garlic and then add a little bit more cooking oil in it.
  4. Now add up the broccoli and then the red and green bell peppers and then the zucchini and the carrots.
  5. Season it by adding the sea salt, black pepper, and liquid amino coconut sugar, and then mix everything.
  6. Lower the flame and then cook for at least 10 minutes or till the carrots become tender.
  7. Add up the coconut milk and then simmer it again for 5 minutes.
  8. Sprinkle the fresh lemon juice and then remove it from the heat.
  9. Sprinkle the basil and then it is ready to serve with rice or in any other way you want.
Notes:
  • Lemon juice is the best thing to enhance the taste of the dish.
  • You can use different veggies but in the mentioned quantity. Do not overload.
  • It can also stay fresh in the refrigerator for 3 days
Nutritional Facts:

Calories 294

Carbohydrates 33g

Protein 9g

Fiber 10g

Sugar 14g

Here’s a detailed breakdown of the coconut curry vegetable stir-fry recipe:

Ingredients:

  • Coconut oil: 2 tbsp
  • Green curry paste: 2 tbsp
  • Chopped onion: 1
  • Minced garlic: 4 cloves
  • Red bell pepper: 1 small
  • Green bell pepper: 1 small
  • Sliced carrots: 3
  • Broccoli: 1 head
  • Zucchini: 1
  • Sea salt: 3/4 tsp
  • Black pepper
  • Coconut sugar: 1 tbsp
  • Tamari or soy sauce: 1 tbsp
  • Coconut milk: 13.5 oz
  • Thai basil: 1 bunch

Instructions:

  1. Prepare the Pan: Turn on the heat to medium and add the coconut oil to a large pan or wok.
  2. Cooking the Curry Base: Add the green curry paste to the oil and fry until fragrant. Then add the chopped onion and fry until it turns a light pinkish or golden color.
  3. Adding Aromatics: Stir in the minced garlic and add a little more cooking oil if needed.
  4. Adding Vegetables: Add the broccoli, red and green bell peppers, zucchini, and carrots to the pan.
  5. Seasoning: Season with sea salt, black pepper, coconut sugar, and tamari or soy sauce. Mix everything well.
  6. Cooking: Lower the flame and cook for at least 10 minutes or until the carrots become tender.
  7. Adding Coconut Milk: Pour in the coconut milk and simmer for an additional 5 minutes.
  8. Finishing Touches: Sprinkle fresh lemon juice over the stir-fry, remove it from the heat, and sprinkle Thai basil on top.
  9. Serving: Serve the coconut curry vegetable stir-fry with rice or in any other way you prefer.

Notes:

  • Enhancing Flavor: Lemon juice is recommended to enhance the taste of the dish.
  • Veggie Variation: You can use different vegetables, but maintain the quantities mentioned to avoid overloading.
  • Storage: The stir-fry can stay fresh in the refrigerator for up to 3 days.

Nutritional Facts (per serving):

  • Calories: 294
  • Carbohydrates: 33g
  • Protein: 9g
  • Fiber: 10g
  • Sugar: 14g

Enjoy your flavorful and nutritious coconut curry vegetable stir-fry! If you have any further questions, feel free to ask!