Thai Green Curry Recipe (Vegan)
the frugal chef
the frugal chef
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 TBS vegetable oil + 1 teaspoon 2 scallions – white, light green and dark green chopped
  • chopped
  • 4 garlic cloves – minced
  • 1 TBS chopped lemon grass
  • 1 TBS minced fresh ginger
  • 1 small jalapeño pepper – chopped (Optional. Remove seeds and membrane for less heat)
  • or
  • 1 to 2 TBS green curry paste (more if you want more heat)
  • 14 oz cans of coconut milk
  • 1 cup cubed butternut squash
  • 1 small zucchini – chopped
  • 1 cup sliced green beans
  • 1 small bell pepper – chopped (use any color you want)
  • ½ cup shredded carrots
  • ½ cup sliced Napa cabbage
  • ½ cup bean sprout
  • 2 to 3 minutes stirring occasionally. Add the jalapeño if using. Mix. Add the curry paste and mix. Add the extra oil if too dry.
  • 10 minutes. Taste and adjust salt if necessary. Serve with a side of steamed rice if you like.

Instructions

Comments

Log in or Register to write a comment.