Vegan Thai Green Curry
Fragrant, spicy and creamy this vegan Thai Green Curry is packed full of vegetables for a healthy spring dinner!
This healthy, vegan Thai Green Curry features fresh broccoli, manage-tout and baby corn.
I used a store-brought curry paste instead of raw ingredients, because some of the ingredients are difficult to find and time-consuming to prepare.
I lot of vegan Thai curries incorporate tofu as a meat substitute. However, for this dish I skipped the tofu altogether and found the meal to be plenty hearty without it. If you want to add tofu, I’d suggest baking it first and adding it in with the coconut milk.
Recipe yields two servings.
- 1 tablespoon coconut oil
- 1 white onion (diced)
- 1 tablespoon fresh ginger (finely sliced)
- 2 cloves of garlic (finely sliced)
- 3 tablespoons of Thai green curry paste (ensure it is vegan friendly!)
- 1 can of coconut milk
- 1 red pepper (chopped)
- 1 broccoli head (chopped into florets – I also chop up the stalk to avoid food waste!)
- 1 cup manage-tout
- 1 cup baby corn
- 1 cup rice (cooked according to pack instructions)
- Chopped coriander and fresh lime to serve
- Heat the coconut oil over a medium heat. Once hot, add in the onion, ginger and garlic with a sprinkle of salt and cook for 5 minutes, stirring often.
- Once the onion is soft, add in the pepper, broccoli, manage tout and baby corn and cook for 3 more minutes.
- Add the curry paste and cook for 2 minutes.
- Pour in the coconut milk and bring the mixture to a gentle shimmer. Cook until the vegetables are tender and cooked through, about 10 minutes.
- Serve with rice and top with fresh coriander and lime.