A Vegan Green Curry that's ready in 15 minutes. It's the perfect way to use up leftover veggies and pack in the nutrition with bold Thai flavors.
In a large skillet or pot add coconut oil over medium heat then add curry paste and 'fry' in the oil to release the aroma. If you were cooking a meat (chicken, pork, or beef) you would add it in now with with curry paste and cook thoroughly then add the veggies. But since this is vegan, we are just adding veggies now and mixing it with the curry paste.
Now add in your coconut milk, I used 1 can, and a little bit of water in the can to get it all out. If you want it to be more soupy then add 2 cans. Just remember that this will bring down the flavor and spice, so more curry paste is needed.
Bring the heat up to a boil, then place a lid, and lower heat to simmer for about 5 minutes, or until the veggies soften.
Taste the curry. If it needs to be saltier, add salt for vegan or fish sauce if you're not vegan. Fish sauce will give it more umami flavor. If it needs to be sweet, add coconut sugar or brown sugar. If it needs to be spicier, you can add more curry paste, but you'll need to bring it back to a boil to dissolve. Or you can add some chopped Thai chilies or sliced Jalapenos/Habaneros.
For Authentic Thai Green Curry, it's garnished with fresh Thai basil and kaffir lime leaves.
Serve over brown rice, white rice, cauliflower rice, noodles, zoodles, or even pasta!
In this video I used 2 Tablespoons of the Thai Kitchen brand curry paste and it was not spicy at all. I ended up adding more at the end to give a little more flavor. Always start with less and you can add more at the end if you're unsure of the spice level.
2 teaspoons Curry Paste to 1 Can of Coconut milk