This is probably one of the more interesting recipes I’ve made in a while because it’s not only 100% vegan but it also uses coconut milk as the fat that you cook off the vegetables in. I supposed you can just use coconut oil if you want to make it even faster but since I already use green curry paste (because I don’t really have access to any of the fresh ingredients) this recipe is already pretty easy.
Vegetable Green Curry
AuthorMabDifficultyBeginnerHeat a large heavy bottomed pot or Dutch oven over medium heat and add 120 ml coconut milk and cook over low to medium heat until the coconut milk is bubbling and becomes a dense cream.
Add the curry paste and stir to combine, cooking for 2-3 minutes.
Add the vegetables except the snap peas, sauteing for 5-6 minutes until they start to soften.
Add your remaining coconut milk, vegetable broth, and soy sauce and bring to a simmer allowing to cook for 10-15 minutes.
Add the snap peas and cook for 3-5 minutes until they soften slightly but do not lose their color. Adjust seasoning and serve over rice.
Ingredients
Directions
Heat a large heavy bottomed pot or Dutch oven over medium heat and add 120 ml coconut milk and cook over low to medium heat until the coconut milk is bubbling and becomes a dense cream.
Add the curry paste and stir to combine, cooking for 2-3 minutes.
Add the vegetables except the snap peas, sauteing for 5-6 minutes until they start to soften.
Add your remaining coconut milk, vegetable broth, and soy sauce and bring to a simmer allowing to cook for 10-15 minutes.
Add the snap peas and cook for 3-5 minutes until they soften slightly but do not lose their color. Adjust seasoning and serve over rice.
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