Creamy Vegan Thai Green Curry
"Not too spicy vegan Thai green curry"
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Indulge in a fragrant, creamy vegan Thai green curry that balances flavors of coconut milk, lemongrass, and fresh vegetables for a satisfying meal.
ingredients
- 1 tbsp coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 small eggplant, diced
- 1 cup green beans, trimmed
- 2 tbsp green curry paste
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Cooked rice for serving
steps
- 1.
In a large pot, heat coconut oil over medium heat. Add onion and garlic, sauté until fragrant.
- 2.
Add red bell pepper, eggplant, and green beans. Cook until slightly softened.
- 3.
Stir in green curry paste, coconut milk, vegetable broth, soy sauce, and sugar. Simmer for 15 minutes.
- 4.
Season with salt and pepper. Serve over rice, garnished with fresh basil leaves.
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