A creamy, fragrant green curry packed with crisp veggies, aromatic Thai basil, and a luscious Coconut Malk base. This dairy-free delight is easy to whip up and perfect for cozy nights or impressing guests with a restaurant-worthy dish at home. Serve with jasmine rice for the ultimate comfort meal!
Ingredients:
For the Curry Sauce:
• 1 can (13.5 oz) Coconut Malk
• 2 tbsp green curry paste
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp coconut sugar (or maple syrup)
• 1 tbsp lime juice
• 1 cup vegetable broth
• 1 tsp avocado or coconut oil
Vegetables & Protein:
• ½ cup snap peas, halved
• ½ cup baby corn, sliced in half lengthwise
• ½ cup red bell pepper, thinly sliced
• ½ cup yellow bell pepper, thinly sliced
• ½ cup onion, thinly sliced
• 1 small zucchini, sliced
• ½ cup Thai basil leaves (plus extra for garnish)
• ¼ cup fresh cilantro, chopped
• 1 block tofu or chicken, cubed (optional)
For Serving:
• Jasmine rice or rice noodles
• Lime wedges
• Chili flakes (optional for spice)
Instructions:
1. Sauté the aromatics
Heat oil in a large pan over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant. Stir in green curry paste and cook for another minute.
2. Simmer the broth
Pour in Coconut Malk and vegetable broth, stirring to combine. Add soy sauce, coconut sugar, and lime juice. Bring to a gentle simmer for 5 minutes.
3. Add the vegetables & protein
Add baby corn, snap peas, bell peppers, zucchini, and onion. If using tofu or chicken, add now. Simmer for 10–15 minutes, until veggies are tender but still vibrant.
4. Final touches
Stir in Thai basil and cilantro. Taste and adjust seasoning (add more soy sauce, lime, or sugar if needed).
5. Serve
Ladle over jasmine rice or rice noodles. Garnish with extra basil, cilantro, and lime wedges. Enjoy!
