Easy Vegan Thai Green Curry Full of Plants from fullofplants.com
Introduction
Are you looking for a simple and delicious Thai green curry recipe? Look no further! This recipe is easy to make and takes less than 30 minutes to prepare. The dish is creamy, spicy, and flavorful with the perfect balance of sweetness and tanginess. It’s perfect for a weekday dinner or a cozy weekend meal.
Ingredients
Here’s what you’ll need for this easy Thai green curry recipe:
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoon Thai green curry paste
1 can (14 oz) coconut milk
1 pound boneless, skinless chicken breast, sliced into thin pieces
1 red bell pepper, sliced
1 tablespoon fish sauce
1 tablespoon brown sugar
1 lime, juiced
Salt and pepper to taste
1/4 cup fresh cilantro leaves, chopped
Optional:
1-2 Thai bird chili peppers, sliced (for extra heat)
1/2 cup sliced bamboo shoots
1/2 cup sliced carrots
Instructions
1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until soft and fragrant. 2. Add the Thai green curry paste to the skillet and stir until fragrant, about 1 minute. 3. Add the coconut milk to the skillet and stir until well combined with the curry paste. Bring the mixture to a simmer. 4. Add the sliced chicken breast to the skillet and cook until no longer pink, about 5-7 minutes. 5. Add the sliced red bell pepper (and any other optional veggies you’d like) to the skillet and cook until tender, about 3-5 minutes. 6. Add the fish sauce, brown sugar, and lime juice to the skillet, and stir until well combined. 7. Taste the curry and season with salt and pepper to your liking. 8. Garnish with fresh cilantro leaves and serve hot with steamed rice.
Nutrition
Here’s the approximate nutritional information for one serving (based on 4 servings):
Calories: 380
Protein: 25 g
Fat: 27 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 6 g
Sodium: 510 mg
Tips:
If you don’t have Thai green curry paste, you can use red curry paste instead.
If you’re vegetarian or vegan, you can substitute the chicken with tofu or veggies of your choice.
If you like your curry spicier, add more Thai bird chili peppers or a dash of cayenne pepper.
If you have leftover curry, store it in an airtight container in the refrigerator for up to 3 days.
Conclusion
This easy Thai green curry recipe is a must-try for anyone who loves Thai food. It’s simple, delicious, and can be customized to your liking. Whether you’re cooking for yourself or a group, this recipe is sure to impress. Try it out today and let us know what you think!
