1-Pot Vegetable Green Curry

1-Pot Vegetable Green Curry

Chilies, kaffir lime leaves, and basil next to a pot of green curry

This 1-pot curry is made in 30 minutes with elements you probably have readily available proper now. Plus, the vegetable and protein choices are customizable. Let us present you the way it’s executed!

Coconut aminos, kaffir lime leaves, lemongrass, green curry paste, coconut sugar, snow peas, mushrooms, vegetable broth, bell pepper, basil, and bamboo shoots

About Green Curry

Green curry is a well-liked Thai dish believed to have originated within the early 20th century (supply). It’s made with inexperienced curry paste, coconut milk, veggies, and meat and/or seafood.

The taste base (Thai inexperienced curry paste) is historically produced from a mixture of inexperienced chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds (supply). It’s spicy and flavorful and pairs completely with the sweetness of coconut milk.

The following is our impressed (however not conventional) plant-based tackle this flavorful Thai dish. For a extra genuine model of inexperienced curry (with rooster), try this stunning recipe from Hot Thai Kitchen.

How to Make Green Curry

To start, add a small quantity of coconut milk to a big pot (we like utilizing a Dutch oven) and permit it to bubble and condense right into a cream. The pure oil/cream launched from the coconut makes it in order that there’s no want for extra oil.

To the decreased coconut cream, we added inexperienced curry paste as the flavour base.

Stirring coconut milk and green curry paste in a pot as an oil-free trick

Next come mushrooms for a hearty texture and umami taste. We like utilizing shiitake, cremini, or button mushrooms, however different varieties may even work.

Optionally (we left it off for a lighter meal), add your favourite protein right now (reminiscent of tempeh, shrimp, or rooster). If utilizing tofu, we advocate utilizing this recipe, cooking it individually, and serving on the aspect for finest texture.

Stirring shiitake mushrooms into a coconut milk and green curry mixture

Next, we added bell peppers for pure sweetness.

More coconut milk and vegetable broth are added subsequent, offering a wealthy and brothy combination for infusing the curry flavors. We used makrut lime leaves and lemongrass, however they’re elective (in case you may’t entry them).

Pouring coconut milk into a pot of bell peppers, mushrooms, and green curry paste

Next, we added bamboo shoots for a fast and simple pantry-friendly vegetable. Broccoli, cabbage, or one other sturdy vegetable would additionally work properly right here.

To spherical out the flavors, coconut aminos are added for umami taste and coconut sugar for sweetness and to steadiness the delicate warmth.

Dutch oven filled with our easy vegan Green Curry recipe

The combination then simmers for 10 minutes to permit the flavors to deepen and the greens to melt.

For these wanting a extra vibrant inexperienced shade, a cup of the broth might be blended with both contemporary herbs (reminiscent of basil and mint) and/or a teaspoon or two of barley grass powder. Then merely add it again to the remainder of the curry.

Finally, in the previous few minutes of cooking, stir in snap peas, snow peas, or inexperienced peas. They solely take a pair minutes to cook dinner and can flip a vibrant inexperienced shade when prepared.

Pouring barley grass powder into a pot to make a more vibrant green curry color

We hope you LOVE this inexperienced curry! It’s:

Subtly spicy
& Versatile!

It’s good by itself or over rice or quinoa as a light-weight consolation meal. We additionally take pleasure in including a handful of greens and garnishing with cashews for extra texture and protein.

More Thai-Inspired Curries

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Bowl of white rice and Thai green curry next to a pot of more curry and ingredients used to make it

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 (Servings)

Course Entrée or Side

Cuisine Gluten-Free, Thai-Inspired, Vegan

Freezer Friendly 1 month

Does it hold? 4-5 Days


  • half of cup canned gentle coconut milk (reserve the remainder of the can for including to the curry later)
  • 5-6 Tbsp inexperienced curry paste (add extra for spicier, extra intense curry, much less for milder curry // or sub store-bought; we like Thai Kitchen model or Aroy-D)
  • 2 cups chopped shiitake, cremini, or button mushrooms
  • 1 massive pink or yellow bell pepper, sliced and halved (bite-size slices)
  • 2 14-oz cans gentle coconut milk (this contains the quantity you utilized in step 1 — you want 2 14-oz.cans coconut milk complete as the unique recipe is written)
  • 1 cup vegetable broth
  • 4-5 makrut lime leaves (elective)
  • 1 stalk lemongrass, halved (elective)
  • 1 cup bamboo shoots, rinsed and drained (or different sturdy vegetable of selection reminiscent of broccoli or cabbage)
  • 1-2 Tbsp coconut aminos (or sub salt or tamari to style)
  • 1-2 Tbsp coconut sugar, palm sugar, or maple syrup
  • 1 handful contemporary basil or mint (or 1-2 tsp barley grass juice powder as unique recipe is written // elective for richer shade)
  • 1 cup snap peas, snow peas, or inexperienced peas
  • Heat a big pot or Dutch oven over medium warmth. Once sizzling, add half of cup (120 ml) coconut milk (as unique recipe is written) and reserve the remainder of the can for later.
  • Cook till the coconut milk is effervescent and a few of the liquid has evaporated and left extra of the dense cream behind. This is a way I discovered from Hot Thai Kitchen to keep away from utilizing oil for the reason that coconut milk releases its pure oil/cream content material as soon as cooked for a couple of minutes. Stir often and switch down warmth as wanted to stop burning.
  • Next, add inexperienced curry paste and stir to mix with the coconut milk. Sauté for 2-Three minutes. Then add your mushrooms (if including any animal protein or tempeh, accomplish that now // if utilizing tofu, I’d advocate cooking utilizing this technique and serving on the aspect of your curry for finest texture). Adding your protein or mushrooms right now permits them to infuse with the curry paste for richer taste. Sauté for 3-Four minutes, stirring often.
  • Next, add your bell pepper and stir to coat. I like including bell pepper right now to absorb a few of the curry paste taste. Then add your remaining coconut milk (complete cans used ought to be 2 as unique recipe is written) and vegetable broth. Stir to mix.

  • Next, add makrut lime leaves and lemongrass (elective to infuse extra taste), in addition to your bamboo shoots and stir. Then add coconut aminos and coconut sugar or palm sugar (beginning with the lesser quantities and dealing your manner up as wanted) and stir to mix. Let the broth come to a simmer, then scale back warmth to low and simmer for 10 minutes, or till the flavour of the broth has grow to be extra wealthy and your greens are fork tender.

  • OPTIONAL: For a deeper inexperienced hue, scoop out ~1 cup (240 ml) of your broth and mix in a small blender (that’s secure for mixing sizzling liquids) with a handful of contemporary basil or mint and/or 1-2 tsp of barley grass juice powder. This creates a deeper inexperienced shade curry and infuses a little bit of earthy, floral taste. Stir this combination into the pot right now (see photograph).
  • Taste and regulate your broth as wanted right now, including extra salt to style, coconut aminos for depth of taste, or coconut sugar for sweetness. You’re searching for a wealthy broth with a steadiness of candy, spicy, and salty. Don’t be shy with seasonings because the efficiency of the broth will probably be diluted when served with grains.

  • In the ultimate jiffy of cooking, add your peas and stir to mix. They solely want a couple of minutes to cook dinner. Then flip off warmth.

  • Serve as is or over grain of selection or cauliflower rice. Add tofu if serving right now. You may additionally prime with contemporary herbs, chili peppers, lime juice, or some roasted cashews right now (one thing I take pleasure in for extra protein and texture).
  • Store cooled leftovers coated within the fridge as much as 4-5 days, or within the freezer as much as 1 month. Reheat on the stovetop over medium warmth till sizzling.

*This recipe shouldn’t be a standard Thai dish however, relatively, is Thai-inspired.
*Nutrition info is a tough estimate calculated with Thai Kitchen inexperienced curry paste, home made vegetable broth, the lesser quantities of coconut aminos and sweetener, and with out elective elements.
*For further protein, we prefer to serve this curry with greens, peas, and quinoa and garnish with cashews.
*Methods tailored from the gifted Hot Thai Kitchen.

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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