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:
- Turn on the heat to medium and then add the coconut oil.
- 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.
- Add in the minced garlic and then add a little bit more cooking oil in it.
- Now add up the broccoli and then the red and green bell peppers and then the zucchini and the carrots.
- Season it by adding the sea salt, black pepper, and liquid amino coconut sugar, and then mix everything.
- Lower the flame and then cook for at least 10 minutes or till the carrots become tender.
- Add up the coconut milk and then simmer it again for 5 minutes.
- Sprinkle the fresh lemon juice and then remove it from the heat.
- 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:
- Prepare the Pan: Turn on the heat to medium and add the coconut oil to a large pan or wok.
- 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.
- Adding Aromatics: Stir in the minced garlic and add a little more cooking oil if needed.
- Adding Vegetables: Add the broccoli, red and green bell peppers, zucchini, and carrots to the pan.
- Seasoning: Season with sea salt, black pepper, coconut sugar, and tamari or soy sauce. Mix everything well.
- Cooking: Lower the flame and cook for at least 10 minutes or until the carrots become tender.
- Adding Coconut Milk: Pour in the coconut milk and simmer for an additional 5 minutes.
- Finishing Touches: Sprinkle fresh lemon juice over the stir-fry, remove it from the heat, and sprinkle Thai basil on top.
- 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!