Vegan Thai Curry Vegetables Recipe

Name: Vegan Thai Curry Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 13 1/2-ounce can coconut milk (do not shake can); 1/2 cup vegetable stock; 4 teaspoons soy sauce; 4 teaspoons palm sugar or brown sugar; 6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste; 1/2 cup diced (1/2 inch) onion; ⅔ cup diced (1/2 inch) red bell pepper; ⅔ cup diced (1/2 inch) zucchini or other summer squash; ⅔ cup diced (1/2 inch) peeled sweet potato; ⅔ cup sliced bamboo shoots, rinsed and drained; 1 cup green beans, trimmed and cut into 1 1/2 inch lengths; ⅔ cup diced (1/2 inch) Asian eggplant; 1 lime; 8 large basil leaves, cut into thin chiffonade

Servings: persons

One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
⅔ cup diced (1/2 inch) red bell pepper
⅔ cup diced (1/2 inch) zucchini or other summer squash
⅔ cup diced (1/2 inch) peeled sweet potato
⅔ cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
⅔ cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade

1
Open the can of coconut milk without shaking it.
2
Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan.
3
Pour remaining contents of can into a medium bowl, and mix well.
4
In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar.
5
Stir until the sugar is dissolved.
6
Place saucepan of coconut cream over medium-high heat until it begins to bubble.
7
Add curry paste and reduce heat to medium-low.
8
Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning.
9
Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant.
10
Stir until vegetables are hot, 2-3 minutes.
11
Stir in coconut milk, bring the mixture to a boil, and reduce heat to low.
12
Simmer, uncovered, until the vegetables are tender, about 10 minutes.
13
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime.
14
Stir and mix well.
15
Add up to 1/4 cup water if the curry seems too thick.
16
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade.
17
If desired, serve over jasmine rice.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 13 1/2-ounce can coconut milk (do not shake can), 1/2 cup vegetable stock, 4 teaspoons soy sauce, 4 teaspoons palm sugar or brown sugar, and more.

Yes, Vegan Thai Curry Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Thai Curry Vegetables

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