DinnerMain Course

Vegan Green Curry with Vegetables

Name: Vegan Green Curry with Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 racions
Cuisine: thai
Ingredients: 1 cs coconut oil; 3 cs green curry paste vegan; 800 ml coconut milk full-fat; 120 ml vegetable broth; 1 u bell pepper sliced, any color; 1 u zucchini halved and sliced; 2 tassa broccoli cut into florets; 1 tassa bamboo shoots drained and sliced; 2 cs lime juice freshly squeezed; 1 cs soy sauce or tamari for gluten-free; 1 ct brown sugar; 0,25 tassa fresh basil chopped; 4 tassa cooked rice for serving

This vibrant green curry is packed with fresh vegetables and a rich, aromatic coconut milk base. It's a comforting and flavorful dish that comes together quickly for a satisfying weeknight meal.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 764 kcal

Informació sobre al·lèrgens: pot contenir crustacis, peix, gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1 cscoconut oil
3 csgreen curry paste, vegan
800 mlcoconut milk, full-fat
120 mlvegetable broth
1 ubell pepper, sliced, any color
1 uzucchini, halved and sliced
2 tassabroccoli, cut into florets
1 tassabamboo shoots, drained and sliced
2 cslime juice, freshly squeezed
1 cssoy sauce, or tamari for gluten-free
1 ctbrown sugar
4 tassacooked rice, for serving

garnish

0,25 tassafresh basil, chopped

Estris

large pot · measuring cups · knife · cutting board · measuring spoons

Elaboració

Pas a pas

1
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Uns 2 min
Nota de cuina: Cooking the paste helps release its full aroma and flavor.
3
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Uns 1 min
4
Bring the mixture to a gentle simmer, then add the bell pepper, zucchini, and broccoli florets.
Uns 5 min
5
Simmer for 8-10 minutes, or until the vegetables are tender-crisp.
Uns 10 min
Nota de cuina: Avoid overcooking the vegetables to maintain their texture and nutrients.
6
Stir in the bamboo shoots, lime juice, soy sauce, and brown sugar.
Uns 1 min
7
Taste and adjust seasonings as needed, adding more lime juice, soy sauce, or sugar to your preference.
Uns 1 min
Nota de cuina: Curry flavors can vary greatly by paste and personal taste, so always adjust at the end.
8
Ladle the hot curry over cooked rice and garnish with fresh basil.
Uns 2 min

Per ració

Nutrició

60%Puntuació

Calories: 764,2kcal
Proteïnes: 12,8g
Hidrats de carboni: 71,3g
Greixos: 58,7g
Fibra: 9,4g
Sucre: 11,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover curry in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.