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 porsjoner
Cuisine: thai
Ingredients: 1 ss coconut oil; 3 ss 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 kopp broccoli cut into florets; 1 kopp bamboo shoots drained and sliced; 2 ss lime juice freshly squeezed; 1 ss soy sauce or tamari for gluten-free; 1 ts brown sugar; 0,25 kopp fresh basil chopped; 4 kopp 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 oppskrift av Forkin

Total tid: 45 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 764 kcal

Allergeninformasjon: kan inneholde krepsdyr, fisk, gluten, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

1 sscoconut oil
3 ssgreen 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 koppbroccoli, cut into florets
1 koppbamboo shoots, drained and sliced
2 sslime juice, freshly squeezed
1 sssoy sauce, or tamari for gluten-free
1 tsbrown sugar
4 koppcooked rice, for serving

garnish

0,25 koppfresh basil, chopped

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

60%Poengsum

Kalorier: 764,2kcal
Protein: 12,8g
Karbohydrater: 71,3g
Fett: 58,7g
Fiber: 9,4g
Sukker: 11,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover curry in an airtight container in the refrigerator.

Oppvarming

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