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 servings
Cuisine: thai
Ingredients: 1 tbsp coconut oil; 3 tbsp green curry paste vegan; 800 ml coconut milk full-fat; 120 ml vegetable broth; 1 pcs bell pepper sliced, any color; 1 pcs zucchini halved and sliced; 2 cup broccoli cut into florets; 1 cup bamboo shoots drained and sliced; 2 tbsp lime juice freshly squeezed; 1 tbsp soy sauce or tamari for gluten-free; 1 tsp brown sugar; 0.25 cup fresh basil chopped; 4 cup 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.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 764 kcal

Allergen information: may contain crustaceans, fish, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 tbspcoconut oil
3 tbspgreen curry paste, vegan
800 mlcoconut milk, full-fat
120 mlvegetable broth
1 pcsbell pepper, sliced, any color
1 pcszucchini, halved and sliced
2 cupbroccoli, cut into florets
1 cupbamboo shoots, drained and sliced
2 tbsplime juice, freshly squeezed
1 tbspsoy sauce, or tamari for gluten-free
1 tspbrown sugar
4 cupcooked rice, for serving

garnish

0.25 cupfresh basil, chopped

Equipment

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

The method

Step by step

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

Per serving

Nutrition

60%Score

Calories: 764.2kcal
Protein: 12.8g
Carbs: 71.3g
Fat: 58.7g
Fibre: 9.4g
Sugar: 11.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover curry in an airtight container in the refrigerator.

Reheating

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