Name: One-Pan Vegan Thai Green Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp coconut oil; 2 tbsp green curry paste; 1 null red onion (chopped); 4 cloves garlic (minced); 1 head broccoli (chopped); 0.5 medium red bell pepper (cut into strips/spears); 0.5 medium green bell pepper (cut into strips/spears); 3 null carrots (cut into strips/spears); 1 null zucchini (cut into spears); 0.75 tsp sea salt (to taste); 0.5 tsp ground black pepper (to taste); 1 tbsp coconut sugar (or raw sugar); 1 tbsp liquid aminos (or tamari or low sodium soy sauce); 1 can coconut milk ((full fat or lite) 383g); 0.5 null lime; 1 bunch thai basil (washed and chopped (about 2-3 tablespoons)); 0.5 tbsp sambal oelek (or Sriracha for heat, optional); 2 tsp coconut flour (for slight thickening, optional)

Instructions

Show units in method

1

In a pan over medium high heat, heat the coconut oil (1 tbsp).
2

Add in the green curry paste (2 tbsp) to fry it, stirring into the [coconut oil], for about 1 minute. Add in the chopped onion (1 red) and cook until onion is slightly translucent, about 8 minutes.
3

Add in the garlic (4 cloves), minced, stir together, then the second coconut oil (1 tbsp). Next add the chopped broccoli (1 head), red bell pepper (0.5 medium) cut into strips/spears, green bell pepper (0.5 medium) cut into strips/spears, carrots (3) cut into strips/spears, and zucchini (1) cut into spears. Add the sea salt (0.75 tsp), ground black pepper (0.5 tsp), coconut sugar (1 tbsp), and liquid aminos (1 tbsp) on top and stir everything together. Reduce heat to medium and cook, stirring, until carrots are tender-crisp, about 10-15 minutes.
4

Add in the coconut milk (1 can), stir, and then let it simmer for about 5 minutes. Squeeze the lime (0.5) over, stir, and then remove from heat.
5

Add in the thai basil (1 bunch), washed and chopped, on top, and stir in the sambal oelek (0.5 tbsp) (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!