- Sauté the Curry Paste:
Heat 1 tsp oil in a pan. Add 1 tbsp green curry paste and stir for 30 sec until fragrant.
- Add Coconut Milk & Veggies:
Pour in ½ cup coconut milk, stir well. Add ½ cup veggies + tofu/chickpeas. Sauté for 2 mins.
- Simmer with Broth:
Add ½ cup vegetable broth, 1 tsp soy sauce, 1 tsp coconut sugar, and kaffir lime leaves. Simmer for 5-7 mins until veggies soften.
- Adjust & Serve:
Taste and add salt if needed. Garnish with basil/cilantro. Serve with jasmine rice or quinoa.
(Pro Tip: For extra creaminess, use full-fat coconut milk!)
- Calories:280 Kcal
- Protein:8 Grams
- Fat:20 Grams
- Carbs:18 Grams
- Fiber:4 Grams
This creamy, aromatic Thai Green Vegan Curry is a fusion-friendly dish packed with bold flavors! Made with coconut milk, fresh veggies, and a homemade green curry paste, it’s gluten-free, plant-based, and ready in 20 minutes. Perfect for a quick, healthy meal!
Why Is Thai Green Curry Famous?
Thai Green Curry (Kaeng Khiao Wan) originates from Central Thailand (Bangkok region) and is famous for its spicy, sweet, and herbal flavors. It’s loved worldwide for its creamy coconut base, fragrant herbs (lemongrass, kaffir lime), and versatility with veggies or tofu.
1 Comment
Amazing amd easy to follow
5 out of 5