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Add a photoA vegetarian meal that is clean and ready in under 20 minutes.
A spicy Vegetarian Green Thai Curry that is packed with tender cooked vegetables and creamy coconut milk makes this a very tasty, gluten-free, and clean-eating meal. This Thai Green Curry is made with a green curry paste that is readily available and backed with delicious Thai spices such as Thai Basil, Lime Leaves, and Kaffir Limes.
Ingredients
- 1 tbsp green curry paste (Mai Ploy Brand)
- 14 oz coconut milk (with the cream)
- 4 cups combo of chopped vegetables/chicken/shrimp/tofu (see notes)
- 2 tbsp sugar
- 1 tbsp sorghum flour dissolved in 1 tbsp of water (double the quantity for a thicker curry)
- 1 tsp fish sauce (optional)
- oil
- finely chopped lemongrass (optional)
- kaffir leaves (optional)
- thai chili peppers (optional)
Directions
- Saute the green curry paste in a little bit of oil for about 1 minute.
- Add the coconut milk and wait for it to boil.
- Mix in the vegetables/chicken/shrimp/tofu and cover. Let it simmer for 5 minutes.
- Add sorghum mixture, sugar, lemongrass, and kaffir leaves. Mix and simmer for an additional 2 minutes.
- Serve with jasmine rice, quinoa, or brown rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 178 | 78% |
| Total Fat 21.22g | 27% |
| Saturated Fat 18.78g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 162mg | 7% |
| Potassium 291mg | 8% |
| Total Carbs 10.64g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 7.28g | 5% |
| Protein 2.41g | 4% |
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