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!!
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!!!!