Vegan Thai Green Curry
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (77)

Vegan Thai Green Curry

NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 14%
CARBS 30G31% OF CAL
9G FIBER14G SUGAR7G OTHER
FAT 30G69% OF CAL
26G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Thai green curry loaded with vegetables in a coconut milk base. Rich, aromatic, and satisfying with fresh basil and lime. Ready in 15 minutes for a weeknight dinner.

mainthaicurrybeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons coconut oil
  • 2 tablespoons green curry paste
  • 1 red onion (chopped)
  • 4 cloves garlic (minced)
  • 1 head broccoli (chopped)
  • ½ medium red bell pepper (cut into strips/spears)
  • ½ medium green bell pepper (cut into strips/spears)
  • 3 carrots (cut into strips/spears)
  • 1 zucchini (cut into spears)
  • ¾ teaspoon sea salt (to taste)
  • ½ teaspoon ground black pepper (to taste)
  • 1 tablespoon coconut sugar (or raw sugar)
  • 1 tablespoon liquid aminos (or tamari or low sodium soy sauce)
  • 1 can coconut milk ((full fat or lite) 13.5 ounces (383g))
  • half a lime
  • 1 bunch thai basil (washed and chopped (about 2-3 tablespoons))
  • ½ tablespoon sambal oelek (or Sriracha for heat, optional)
  • 2 teaspoons coconut flour (for slight thickening, optional)
PREP
10M
SODIUM
770MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.