There’s nothing quite like a heaping bowl of fragrant, steaming Thai curry. This vegan green coconut curry recipe melds perfectly together the sweetness of the basil with the spice from the curry paste, and proves an easy way to stay warm and content from the inside, out.
Thai Green Curry
Prep Time: 15 minutes | Cook Time: 20 minutes
1 cup (30g) chopped basil
3 tablespoons coconut oil
1 shallot, sliced
2 tablespoons green curry paste
3 cloves garlic, sliced
2 cups (120g) baby bella mushrooms, sliced
1 red bell pepper, sliced
1 tablespoon soy sauce
1 tablespoon sugar
2 cups (200g) snap peas
1 can (400ml) coconut milk
1 cup (236ml) vegetable stock
1 lime Cilantro, for garnish
Basil leaves, for garnish
2 large carrots, shredded
2 cups cooked jasmine rice, for serving
- In a blender combine basil and three tablespoons coconut oil. Blend until smooth.
- Heat the basil oil in a medium-sized pot and add shallot and curry paste. Cook until the shallot has softened, about two to three minutes.
- Add garlic, mushrooms, and bell pepper to the pot and cook for three to four minutes. Add snap peas, then pour in coconut milk and vegetable stock, bringing it all to a simmer. As you stir, make sure to scrape the bottom of the pan. Cook until snap peas are tender, five to seven minutes.
- Remove from heat and stir in the juice of one lime. Serve over rice, and top with shredded carrots, basil leaves, and cilantro.
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