Gather some of these ingredients and make your own green curry

GREEN CURRY PASTE: While I have made my own in the past. I opted for a tried and true store bought paste for this recipe. Sometimes we gotta work smarter not harder. Haha. I wanted to create an easier approachable meal for everyone to enjoy. And honestly there are some AMAZING store bought options out there. Where the magic lies is what we add to it. The fresh lime. Burst of soy sauce and sweetness of coconut sugar. All of which you can adjust to taste 🙂

HEARTS OF PALM RICE: I am a huge fan of balance. I lightened up this recipe by using hearts of palm rice. It’s a low carb option that won’t leave you feeling too full. Feel free however to use any rice you’d like to serve.

To keep things light, I’ve chosen hearts of palm rice as the accompaniment, but feel free to use any rice variety you prefer. This Vegan Thai Green Curry is a celebration of comforting and exotic flavors, bringing the essence of Thai cuisine to your kitchen. It’s a cozy, satisfying meal that’s perfect for any night of the week. Enjoy the sweet, salty, spicy, and umami notes that make this curry an unforgettable dining experience. So, let’s get cooking and savor this easy and delectable dinner recipe!

Vegan Thai Green Curry

I’ve never met a cozy, flavor packed curry I haven’t loved! And Thai green curry has always been a favorite!! I’ve been making it since I was a kid and it is a flavor bomb of foodgasmic proportions! Sweet, salty, spicy, umami and the ultimate comfort dish. These are the flavors I grew up adoring and I’m so excited to share this one! Served with gluten free, hearts of palm rice (or rice of choice)This will be your new favorite dinner heading into fall!! LETS GO!!

Prep Time 10

Cook Time 25

Course dinner

Cuisine Asian Fusion, Vegan

Servings 4

Ingredients

2 packets hearts of palm rice rinsed, warmed (or rice of choice)
2 tsp coconut oil or olive oil
1 small white onion diced
1 tbsp fresh ginger finely chopped
2 cloves garlic finely chopped
pinch of salt
1 head of broccoli chopped
1½ zucchini sliced
1 large bunch of kale roughly chopped
2 tbsp thai green curry paste
1 can coconut milk
½ cup water
1½ tsp coconut sugar
1½ tsp rice vinegar or fresh lime juice
1½ tsp soy sauce I used reduced sodium
green onion and cilantro Optional
1 jalapeño sliced (optional)

Instructions

Warm a large pan with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes.
Add the broccoli, kale, jalapeño and zucchini and cook for 3 more mins stirring occasionally. Then add the curry paste and cook, stirring for 2 mins.
Pour the coconut milk into the pan, along with ½ cup water and 1½ tsp sugar. Bring the mixture to a simmer. Reduce heat until the broccoli and zucchini are fork tender and cooked through, about 5 to 10 mins.
Once the vegetables are done cooking, Remove the curry from heat and season with rice vinegar and soy sauce. Add salt to taste
Rinse your Palmini rice thoroughly, heat and Divide your rice and curry into bowls and garnish with chopped cilantro and green onion , if you’d like. And enjoy!!!!

Keyword dairy free, gluten free, healthy, plant based, vegan dinner

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Vegan Thai Green Curry

Gather some of these ingredients and make your own green curry

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