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)
Directions
- 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.
- 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.
- 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.
- Final touches — Stir in Thai basil and cilantro. Taste and adjust seasoning (add more soy sauce, lime, or sugar if needed).
- Serve — Ladle over jasmine rice or rice noodles. Garnish with extra basil, cilantro, and lime wedges. Enjoy!
