The Easiest Vegan Thai Green Curry You’ll Ever Make

Craving a good vegan Thai curry? This plant-based green coconut curry recipe will help you stay
warm and content from the inside, out.

Thai Green Curry

Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients:

1 cup (30g) chopped basil

3 tablespoons coconut oil
1 shallot, sliced
2 tablespoons green curry paste
3 cloves garlic, sliced
2 cups (120g) baby bella mushrooms, sliced
1 red bell pepper, sliced
1 tablespoon soy sauce
1 tablespoon sugar
2 cups (200g) snap peas
1 can (400ml) coconut milk
1 cup (236ml) vegetable stock
1 lime Cilantro, for garnish
Basil leaves, for garnish
2 large carrots, shredded
2 cups cooked jasmine rice, for serving
Preparation:

 In a blender combine basil and three tablespoons coconut oil. Blend until smooth.

 Heat the basil oil in a medium-sized pot and add shallot and curry paste. Cook until the shallot
has softened, about two to three minutes.

 Add garlic, mushrooms, and bell pepper to the pot and cook for three to four minutes. Add snap
peas, then pour in coconut milk and vegetable stock, bringing it all to a simmer. As you stir, make
sure to scrape the bottom of the pan. Cook until snap peas are tender, five to seven minutes.

 Remove from heat and stir in the juice of one lime. Serve over rice, and top with shredded
carrots, basil leaves, and cilantro.