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 portioner
Cuisine: thai
Ingredients: 1 spsk. coconut oil; 3 spsk. green curry paste vegan; 800 ml coconut milk full-fat; 120 ml vegetable broth; 1 stk. bell pepper sliced, any color; 1 stk. zucchini halved and sliced; 2 kop broccoli cut into florets; 1 kop bamboo shoots drained and sliced; 2 spsk. lime juice freshly squeezed; 1 spsk. soy sauce or tamari for gluten-free; 1 tsk. brown sugar; 0,25 kop fresh basil chopped; 4 kop 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.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 764 kcal

Allergenoplysninger: kan indeholde krebsdyr, fisk, gluten, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1 spsk.coconut oil
3 spsk.green curry paste, vegan
800 mlcoconut milk, full-fat
120 mlvegetable broth
1 stk.bell pepper, sliced, any color
1 stk.zucchini, halved and sliced
2 kopbroccoli, cut into florets
1 kopbamboo shoots, drained and sliced
2 spsk.lime juice, freshly squeezed
1 spsk.soy sauce, or tamari for gluten-free
1 tsk.brown sugar
4 kopcooked rice, for serving

garnish

0,25 kopfresh basil, chopped

Udstyr

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

Fremgangsmåde

Trin for trin

1
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.
4
Bring the mixture to a gentle simmer, then add the bell pepper, zucchini, and broccoli florets.
Ca. 5 min.
5
Simmer for 8-10 minutes, or until the vegetables are tender-crisp.
Ca. 10 min.
Kokkens note: Avoid overcooking the vegetables to maintain their texture and nutrients.
6
Stir in the bamboo shoots, lime juice, soy sauce, and brown sugar.
Ca. 1 min.
7
Taste and adjust seasonings as needed, adding more lime juice, soy sauce, or sugar to your preference.
Ca. 1 min.
Kokkens note: 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.
Ca. 2 min.

Pr. portion

Næringsindhold

60%Score

Kalorier: 764,2kcal
Protein: 12,8g
Kulhydrat: 71,3g
Fedt: 58,7g
Kostfibre: 9,4g
Sukker: 11,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover curry in an airtight container in the refrigerator.

Genopvarmning

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