Ready in just 20 minutes this Vegan Thai Green Curry is awesomely gluten-free and totally easy to customize with your favorite veggies!
Happy New Year, and Happy Veganuary friends!⠀
Anyone else still feeling like they have spent WAY too much time in the kitchen over the holidays? If so, you totally NEED this super quick vegan Thai green curry in your weekly menu plan!
Whether you’re joining the Veganuary challenge or not, if you need a healthy and quick plant-based meal to prep after a long day, this delicious curry makes an excellent choice. I promise it will keep you warm and full over the rest of the winter!
The recipe for this vegan Thai green curry couldn’t be easier, requiring just 20 minutes to make and a few simple ingredients, and it all comes together in a few simple easy-to-follow steps.
Ingredients You Need For This Vegan Thai Green Curry
For this vegan Thai green curry, I used a mix of slightly less common veggies such as purple cauliflower and oyster mushrooms, which both add a lovely punch of flavour. Of course, if you have a hard time finding these veggies, feel free to substitute them with regular cauliflower and shiitake mushrooms.
I’ve also added snow peas, peas, yellow bell pepper, zucchini and onions to my curry, but again, feel free to use whatever veggies you have in the fridge.
Finally, add a few classic Thai curry staples such as green curry paste, coconut milk, lemongrass, coriander, ginger and lime, and before you know it, a big colorful bowl of delicious vegan Thai green curry will be ready for you to devour.
When it comes to the curry paste, I’m a big supporter of homemade vegan green curry paste, so I recommend making your own, as I often do. But if you’re in a hurry, just buy a good quality vegan Thai green curry paste from your local Asian store, or from the international aisle of a big supermarket.
Once you have all your ingredients at hand, this Vegan Thai Green Curry comes together very easily. A little prep is essential for a smooth and speedy cooking process, so make sure you clean and chop all the veggies and have them ready in line next to the wok (a saute pan or cast iron skillet would work well too). I give the cauliflower florets a quick boil just until they’re slightly tender, but you can also use leftover cauliflower, or chop it in very small bites and throw it with the other veggies in the wok directly.
Once all your ingredients are ready, all you have to do is stir fry them for 10 minutes, stir in the coconut milk and simmer for 5 more minutes.
In the meantime, you can prep up some rice to go along your vegan Thai green curry. I’m a huge rice fan and when it comes to curry pairings, I often opt for wholegrain basmati rice, wild rice or Camargue red rice. They all have incredible and unique flavors and taste awesome on their own.
Don’t forget to squeeze a lime over your curry right at the end, I promise it will bring your vegan Thai curry to the next level, making all the ingredients sing together!
If you’re not convinced yet, here are a few reasons why you’ll love this Vegan Thai green curry, it’s:
- Totally vegan, dairy-free, nut-free and gluten-free
- Easy to customize with your favorite protein ( tofu, chickpeas for vegans/vegetarians, or fish, meat and poultry for non-vegans)
- Ready in less than 30 min!
And if you love Thai cuisine as much as I do, you may like to check these other vibrant Thai-inspired recipes on The Petite Cook:
Vegan Thai Green Curry
Ready in less than 30 min, this awesome Vegan Thai Green Curry is also totally gluten-free, and will keep you warm and full all winter long.
small head of purple cauliflower
cut into florets
extra-virgin olive oil
yellow bell pepper
roughly chopped (150 g)
vegan Thai green curry paste
organic brown sugar
fresh or frozen peas
organic coconut milk
(13.66 fl oz/ 400 ml)
- 1 tbsp
gluten-free tamari sauce
red Thai chilli
finely sliced (optional)
In a large pot of lightly salted boiling water cook the cauliflower florets for 5 minutes or until just tender.
Heat a large wok or cast iron skillet with the extra-virgin olive oil over medium heat. Add in the garlic, ginger, onion, bell pepper, oyster mushrooms, zucchini and snow peas, and stir-fry all the veggies for 2 minutes.
Add in the Thai green curry paste and sugar and cook for another minute.
Drain the cauliflower florets and fold them together with the peas into the pan with the other veggies, and cook for 5 more minutes.
Pour in the coconut milk and tamari sauce, and add in the lemongrass. Cook for 5 minutes, then remove the lemongrass. If the curry is too thick, add a splash of water, and adjust seasoning to taste.
Remove the pot from the heat, squeeze half lime over the top, and sprinkle the fresh coriander and red chilli (if using) all over the curry. Serve with your favorite steamed rice.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Originaly posted on Source by Andrea