Green Thai Curry

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Green Thai Curry

CuisineDiets,

Journey to Thailand with this flavorful curry.

Ingredients

 1 tablespoon olive oil
 3 cloves garlic
 1 tablespoon fresh ginger, minced
 1 medium yellow onion, thinly sliced
 3 tablespoons green curry paste
 2 (13.5 ounce) cans full-fat coconut milk (or use light coconut milk for a low-fat version)
 ½ lime or lemon, juiced
 1 tablespoon maple syrup
 1 tablespoon tamari or soy sauce
 1 (15.5 ounce) can of chickpea (swap for baked tofu if desired)
 1 cup cauliflower florets
 1 cup broccoli florets
 ½ red bell pepper, thinly sliced
 1 small zucchini, sliced
 ½ cup mushrooms, thinly sliced
Garnishes
 Thai basil
 Lime or lemon wedges
 Chilli flakes or hot sauce
 Cashews, chopped
 Almonds, chopped

Instructions

1

Place olive oil in a large pot over medium heat.

2

When oil is hot, add garlic, ginger and onion. Sauté for a few minutes until soft and transparent.

3

Add curry paste and combine with the onion mixture.

4

Add coconut milk, lime juice, maple syrup, tamari, chickpeas, and cauliflower. Cook over medium flame for 8 minutes, stirring occasionally.

5

Add remaining vegetables and cook for another 7 minutes.

Serves- 3 to 4

6

Serve with brown or white rice with the desired garnishes.

Note:
For additional protein, baked tofu can be added instead of chickpeas.

Garnishing with lime juice helps to intensify flavors and is highly recommended.

For a low-fat version using light coconut milk, you can add 1 tablespoon cornstarch to the milk (stirring well) to thicken the sauce.

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Ingredients

 1 tablespoon olive oil
 3 cloves garlic
 1 tablespoon fresh ginger, minced
 1 medium yellow onion, thinly sliced
 3 tablespoons green curry paste
 2 (13.5 ounce) cans full-fat coconut milk (or use light coconut milk for a low-fat version)
 ½ lime or lemon, juiced
 1 tablespoon maple syrup
 1 tablespoon tamari or soy sauce
 1 (15.5 ounce) can of chickpea (swap for baked tofu if desired)
 1 cup cauliflower florets
 1 cup broccoli florets
 ½ red bell pepper, thinly sliced
 1 small zucchini, sliced
 ½ cup mushrooms, thinly sliced
Garnishes
 Thai basil
 Lime or lemon wedges
 Chilli flakes or hot sauce
 Cashews, chopped
 Almonds, chopped

Directions

1

Place olive oil in a large pot over medium heat.

2

When oil is hot, add garlic, ginger and onion. Sauté for a few minutes until soft and transparent.

3

Add curry paste and combine with the onion mixture.

4

Add coconut milk, lime juice, maple syrup, tamari, chickpeas, and cauliflower. Cook over medium flame for 8 minutes, stirring occasionally.

5

Add remaining vegetables and cook for another 7 minutes.

Serves- 3 to 4

6

Serve with brown or white rice with the desired garnishes.

Note:
For additional protein, baked tofu can be added instead of chickpeas.

Garnishing with lime juice helps to intensify flavors and is highly recommended.

For a low-fat version using light coconut milk, you can add 1 tablespoon cornstarch to the milk (stirring well) to thicken the sauce.

Green Thai Curry
IngredientsDirections