- 1 400 mL can light or full-fat coconut milk
- 5 average-sized cloves garlic, minced (about 2 tbsp)
- 1 tbsp minced fresh ginger
- 1/2 a medium-sized white onion, diced
- 1/2 tsp red pepper flakes (use more or less to suit your spice preference or omit and use 1–4 fresh red or green Thai chilis)
- 4 tbsp green curry paste
- 3 tbsp soy sauce (use coconut aminos or tamari for gluten-free)
- 2 red bell peppers, thinly sliced (or any color bell pepper0
- 3 cups (450 g) chopped broccoli
- 1 cup green peas (fresh or frozen)
- 1 8 oz. can bamboo shoots (optional)
- 1 tbsp coconut sugar (sub brown sugar, agave or maple syrup)
- 1 tbsp fresh lime juice
- Add the garlic, ginger and onion to a pan with 1 tsp of coconut oil or a splash of water or vegetable stock. Saute until soft, about 5-6 minutes, stirring often.
- Add the chili flakes and green curry paste. Cook for 3-4 minutes, stirring frequently. Add a bit more broth or water if the pan is drying out.
- Add the coconut milk, soy sauce, broccoli and red peppers (or whatever veggies you’re using) and simmer lightly for about 10 minutes (cooking time will vary depending on what veggies are used).
- Add the bamboo shoots and green peas and simmer for about another 5 minutes to heat through.
- Stir in the lime and coconut sugar and season with salt and pepper, if needed.
- Serve over white or brown rice, topped with fresh cilantro.
You can use light coconut milk to reduce the milk but I suggest sticking to the full-fat coconut milk for a thick and creamy curry.
Leftovers can be stored in the fridge for up to 5 days. Reheat in the microwave or stovetop.
Replace the broccoli and red bell pepper with 3-4 cups fresh or frozen veggies of choice. Choose from carrot, zucchini, eggplant, squash, sweet potato, baby corn, snap or snow peas, bok choy or spinach (if using spinach or other soft veggie or greens, stir them in at the end).
Keywords: easy green curry, vegan green curry