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

Оригинальный рецепт от Forkin

Общее время: 45 мин
Порции: 4
Сложность: Средне
На порцию: 764 kcal

Информация об аллергенах: может содержать ракообразные, рыба, глютен и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

1 ст. л.coconut oil
3 ст. л.green curry paste, vegan
800 mlcoconut milk, full-fat
120 mlvegetable broth
1 шт.bell pepper, sliced, any color
1 шт.zucchini, halved and sliced
2 стаканbroccoli, cut into florets
1 стаканbamboo shoots, drained and sliced
2 ст. л.lime juice, freshly squeezed
1 ст. л.soy sauce, or tamari for gluten-free
1 ч. л.brown sugar
4 стаканcooked rice, for serving

garnish

0,25 стаканfresh basil, chopped

Инвентарь

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

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

60%Оценка

Калории: 764,2kcal
Белок: 12,8g
Углеводы: 71,3g
Жиры: 58,7g
Клетчатка: 9,4g
Сахара: 11,8g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store leftover curry in an airtight container in the refrigerator.

Разогрев

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