Are you craving a vibrant, flavorful, and healthy meal that's also surprisingly easy to make? Then look no further! This vegan Thai green curry is the perfect quick dinner idea, bursting with fresh herbs, aromatic spices, and creamy coconut milk. It's a delicious dish that's both satisfying and good for you, making it a perfect addition to your healthy meal repertoire. This recipe is perfect for both beginners exploring homemade cooking and seasoned cooks looking for a new twist on a classic. Get ready to transport your taste buds to Thailand with this simple yet incredibly rewarding recipe!
Ingredients:
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1 tbsp green curry paste (adjust to taste)
- 1 (14-ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 cup broccoli florets
- 1 cup sliced bell peppers (any color)
- 1 cup bamboo shoots (canned or fresh)
- 1 cup snow peas or sugar snap peas
- 1/2 cup firm tofu, cubed (optional)
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- Salt and pepper to taste
- Cooked rice, for serving
Instructions:
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Sauté Aromatics: Heat the coconut oil in a large pot or wok over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic, ginger, and chilies, and cook for another minute until fragrant.
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Bloom the Curry Paste: Add the green curry paste to the pot and cook for 1-2 minutes, stirring constantly, to release its aromatic oils. This step is crucial for developing the best flavor in your curry.
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Simmer the Curry: Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat to low and let it simmer gently for 10 minutes, allowing the flavors to meld.
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Add Vegetables: Add the broccoli, bell peppers, and bamboo shoots to the pot. Simmer for another 5-7 minutes, or until the vegetables are tender-crisp.
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Finish the Dish: Stir in the snow peas and tofu (if using). Cook for 2-3 minutes until the tofu is heated through and the snow peas are bright green. Remove from heat and stir in the cilantro and lime juice. Season with salt and pepper to taste.
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Serve: Serve the vegan Thai green curry hot over cooked rice. Garnish with extra cilantro, if desired.
Tips and Variations:
- Spice Level: Adjust the amount of green chilies and curry paste to control the spiciness. Start with less and add more to your liking.
- Vegetable Choices: Feel free to substitute other vegetables, such as zucchini, carrots, eggplant, or mushrooms.
- Protein Boost: Add chickpeas, lentils, or seitan for extra protein.
- Peanut Butter: For a richer, nuttier flavor, stir in 1-2 tablespoons of peanut butter at the end.
- Make it Ahead: This curry tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 10-15g
- Fat: 20-25g
- Carbohydrates: 30-35g
This easy vegan Thai green curry recipe is a healthy and delicious meal that’s perfect for a weeknight dinner or a special occasion. Enjoy the amazing flavors of Thailand from the comfort of your own kitchen! This recipe showcases the best of easy recipes and homemade cooking, offering a fantastic addition to your food recipes collection. It’s a quick dinner idea that’s sure to become a family favorite.