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1-Pot Vegetable Green Curry - Minimalist Baker

Recipe for Vegetable Green Curry

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Sabrina
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11 views3 pages

1-Pot Vegetable Green Curry - Minimalist Baker

Recipe for Vegetable Green Curry

Uploaded by

Sabrina
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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1-Pot Vegetable Green Curry

Incredibly delicious, 1-pot vegan green curry loaded with vegetables. Serve
over rice or quinoa for the ultimate light comfort meal! Just 30 minutes
required.

Author Minimalist Baker

PREP TIME COOK TIME TOTAL TIME


10 minutes 20 minutes 30 minutes

Servings 4 (Servings)
Course Entrée or Side
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

GREEN CURRY
1/2 cup canned light coconut milk (reserve the rest of the can for adding to the curry later)
5-6 Tbsp green curry paste (add more for spicier, more intense curry, less for milder curry // or
sub store-bought; we like Thai Kitchen brand or Aroy-D)
2 cups chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 14-oz cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz
cans coconut milk total as the original recipe is written)
1 cup vegetable broth
4-5 kaffir lime leaves (optional)
1 stalk lemongrass, halved (optional)
1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or
cabbage)
1-2 Tbsp coconut aminos (or sub salt or tamari to taste)
1-2 Tbsp coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder as original recipe is written //
optional for richer color)
1 cup snap peas or green peas

FOR SERVING optional


White rice , Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

Instructions

1. Heat a large pot or Dutch oven over medium heat. Once hot, add 1/2 cup (120 ml) coconut milk
(as original recipe is written) and reserve the rest of the can for later.
2. Cook until the coconut milk is bubbling and some of the liquid has evaporated and left more of
the dense cream behind. This is a technique I learned from Hot Thai Kitchen to avoid using oil
since the coconut milk releases its natural oil/cream content once cooked for a few minutes. Stir
occasionally and turn down heat as needed to prevent burning.
3. Next, add green curry paste and stir to combine with the coconut milk. Sauté for 2-3 minutes.
Then add your mushrooms (if adding any animal protein or tempeh, do so now // if using tofu, I’d
recommend cooking using this method and serving on the side of your curry for best texture).
Adding your protein or mushrooms at this time allows them to infuse with the curry paste for
richer flavor. Sauté for 3-4 minutes, stirring occasionally.
4. Next, add your bell pepper and stir to coat. I like adding bell pepper at this time to soak up some
of the curry paste flavor. Then add your remaining coconut milk (total cans used should be 2 as
original recipe is written) and vegetable broth. Stir to combine.
5. Next, add kaffir lime leaves and lemongrass (optional to infuse more flavor), as well as your
bamboo shoots and stir. Then add coconut aminos and coconut sugar or palm sugar (starting
with the lesser amounts and working your way up as needed) and stir to combine. Let the broth
come to a simmer, then reduce heat to low and simmer for 10 minutes, or until the flavor of the
broth has become more rich and your vegetables are fork tender.
. OPTIONAL: For a deeper green hue, scoop out ~1 cup (240 ml) of your broth and blend in a small
blender (that’s safe for blending hot liquids) with a handful of fresh basil or mint and/or 1-2 tsp of
barley grass juice powder. This creates a deeper green color curry and infuses a bit of earthy,
floral flavor. Stir this mixture into the pot at this time (see photo).
7. Taste and adjust your broth as needed at this time, adding more salt to taste, coconut aminos for
depth of flavor, or coconut sugar for sweetness. You’re looking for a rich broth with a balance of
sweet, spicy, and salty. Don’t be shy with seasonings as the potency of the broth will be diluted
when served with grains.
. In the final few minutes of cooking, add your snap or green peas and stir to combine. They only
need a few minutes to cook. Then turn off heat.
9. Serve as is or over grain of choice or cauliflower rice. Add tofu if serving at this time. You could
also top with fresh herbs, chili peppers, lime juice, or some roasted cashews at this time
(something I enjoy for more protein and texture).
10. Store cooled leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month.
Reheat on the stovetop over medium heat until hot.

Notes

*This recipe is not a traditional Thai dish but, rather, is Thai-inspired.


*Nutrition information is a rough estimate calculated with Thai Kitchen green curry paste, homemade
vegetable broth, the lesser amounts of coconut aminos and sweetener, and without optional
ingredients.
*For additional protein, we like to serve this curry with greens, peas, and quinoa and garnish with
cashews.
*Methods adapted from the talented Hot Thai Kitchen.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 206 Carbohydrates: 17.6 g Protein: 2.8 g Fat: 14.6 g
Saturated Fat: 11.1 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g

Cholesterol: 0 mg Sodium: 735 mg Potassium: 270 mg Fiber: 3.2 g Sugar: 9.6 g


Vitamin A: 2125 IU Vitamin C: 66.11 mg Calcium: 22.43 mg Iron: 1.03 mg

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