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Thai Green Curry with Vegetables

PREPARATION

20 min(s)

COOKING

30 min(s)

TOTAL

50 min(s)

SERVES

4

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Ingredients


1 tablespoon virgin coconut oil

1 1/2 tablespoons green curry paste (gluten free)

1/2 cup onion (chopped)

1 teaspoon garlic (crushed)

1 teaspoon ginger root (grated)

2 cups green beans

1 cup carrot (cut into julienne strips)

1 cup baby spinach

1 1/2 cups coconut milk

1/4 cup water

1 teaspoon lemon (squeezed)

2 teaspoons coconut aminos soy-free sauce

1 teaspoon parsley (thinly cut)

Sea salt to taste

Black pepper to taste

2 cups brown rice (cooked)

Introduction

Impress your friends and family by cooking this fragrant vegan Thai green curry with vegetables. It's full of flavor and easy to make. Feel free to substitute green beans for snow peas or asparagus. Make sure your green curry paste is vegan and gluten-free!

Preparation

Wash the carrots and the green beans thoroughly.
Cut the carrots and the green beans into julienne strips, trying to keep a similar size among them.
Wash the spinach, cut into small pieces and save for later.
In a non-sticking pan, add the coconut oil,the chopped onion together with the ginger and garlic. Cook until the onion is slightly translucent for about 6 minutes, then add in the Green beans and the carrots and allow to golden for three more minutes.
Add the curry paste, sea salt, black pepper, liquid aminos and 1/4 cup of water and stir everything together. Reduce heat to medium and cook until carrots are tender-crisp for about 10-15 minutes.
Pour the coconut milk into the pan and adjust the flavors to your taste buds. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook for about 5 to 10 minutes.
Finally, add the baby spinach,lemon juice and the cut parsley, stir for about two more minutes and serve hot along with brown rice.
Dinner
Curry
Gluten Free
Thai Style
Vegan